Side Pannel
Santa Fe Pozole
Santa Fe Pozole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Mexican
Ingredients List
- 2 cn Hominy, Canned, Drained
- 2 1/2 lb Pork Shoulder, Trimmed And
- -Cubed
- 1 md Onion, Chopped
- 8 Cloves Garlic, Minced
- 1/2 ts New Mexico Chiles Dried,
- -Ground
- 1 lb Poblano Peppers, Roasted
- Salt
- 10 c Chicken Broth, or more.
Directions
In 5 - 6 quart pan, combine pork, onion, garlic, oregano perrer, garlic and
1 cup brooth. Bring to a boil, cover, and simmer rapidly on med for 30 min.
Uncover pan; stir often on med high heat, untill broth evaporates, meat is
streaked with brown, and drippings are a rich brown. Add 1 cup broth and
stir drippings free. Add pozole and 8 cups chicken brooth and roasted
chilies. Bring mixture to a boil, cover, and simmer gently until pork is
very tender when pierced, about 1 1/2 hours. Measure pozole and add enough
broth to make a total of about 14 cups. If making ahead, cool, then cover
and chill up to 3 days: reheat until simmering. Ladle pozole int bowls. Add
salt, sour cream, and green onions to taste.
1 cup brooth. Bring to a boil, cover, and simmer rapidly on med for 30 min.
Uncover pan; stir often on med high heat, untill broth evaporates, meat is
streaked with brown, and drippings are a rich brown. Add 1 cup broth and
stir drippings free. Add pozole and 8 cups chicken brooth and roasted
chilies. Bring mixture to a boil, cover, and simmer gently until pork is
very tender when pierced, about 1 1/2 hours. Measure pozole and add enough
broth to make a total of about 14 cups. If making ahead, cool, then cover
and chill up to 3 days: reheat until simmering. Ladle pozole int bowls. Add
salt, sour cream, and green onions to taste.
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