• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Santa Fe Pozole

  • Recipe Submitted by on

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.


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.

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