Pozole. I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out!

Pozole Pozole Spanish pronunciation: (from Nahuatl languages: pozoll, meaning "Cacahuazintle"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era. You can have Pozole using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pozole

Prepare 6 qt of water.
Prepare 2 of pigs feet.
Prepare 2 of white onions.
It's 1 head of garlic.
You need 2 of serrano chiles.
It's 7 oz of can chipotles in adobo.
It's 1 bunch of cilantro.
It's 2 lb of pork shoulder.
It's 1 bunch of radishes.
It's 2 cans of hominy.
It's 1 head of cabbage.
You need 6 of limes.
It's 1/3 cup of dried oregano.

Pozole is a traditional soup or stew from Mexico Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here But the hominy is the constant. In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado! Inside: Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round.*Looking for Pozole Verde?

Pozole step by step

Rinse pigs feet in several changes of cold water. Soak for about 1 hour..
Discard the soaking water and place the pigs feet in a soup pot. Add 4 qt water, 1 white onion (halved and peeled), and a head of garlic. Bring to a boil, then cover part way and reduce to a simmer. Hold that simmer for about 2 hours, skimming off the foam every so often..
Meanwhile, place tomatoes, tomatillos, and all three chiles on a baking sheet. Coat lightly in olive oil and broil for about 7 minutes, turning half way through. You just want to get a little color on them to deepen the flavor. Place roasted vegetables in a blender. Add the can of chipotles..
Dice up the pork shoulder. You can use some pretty big chunks, maybe 2" on average. If there's a lot of fat, you might want to remove some, but it's up to you..
When the pigs feet are done (they should be super tender), take the onion and garlic out of the pot. Remove any remaining peel. A trick with the garlic is to slice off the stem end and squeeze the garlic out. Add the garlic and onion to the blender with the roasted vegetables. Give them a rough pulse. You want the puree to stay just a little chunky..
Fish the foot out of the broth and discard..
Drain and rinse the hominy and add it to the pot. Add the vegetable puree and the diced pork as well. Simmer for about 2 hours, skimming regularly..
As the pozole simmers, prepare your garnishes. Dice the onion finely, clean up the cilantro, removing any dead or dirty looking leaves, clean and quarter the radishes, shave the cabbage finely on a mandoline (you probably don't need the whole head), and cut your limes into wedges..
When the pork chunks are tender, add some water if the soup is too thick for your tastes. Season the broth with salt. Crumble oregano into the broth, stirring and tasting as you go, until you're satisfied. As with any strong flavor, be gentle. Even if you love oregano, you don't need it to be the loud guy at the party. And keep in mind it's going to get louder as it sits..
Serve with your garnishes, on top or on the side, however you prefer..

Para leer en Español, haz click aquí Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Red Pork Pozole soup is my favorite Mexican dish hands down. It's simple, earthy, rich and satisfying. Pozole is pork or chicken - this recipe calls for pork - and hominy in a mildly spicy guajillo and ancho chile broth garnished with shredded cabbage or lettuce, diced onion, sliced radish, Mexican oregano and some arból chile for a little extra heat with a squirt. In a large skillet, heat oil over medium-high heat.