Pozole

This is a recipe from Hermana Becerra, and it is enough to serve an army.  It is a fairly common food here to be served, and I am sure that there are other recipes that make less, but this one was really tasty.  Don't be afraid of the chiles, once everything has been put together, it is really tasty, and not spicy.

• 7 lbs Pork Shoulder
• 2 thighs chicken
• 2 legs chicken
• 3 cans of pozole blanco (white hominy)
• salsa
• 1 bag chile guacillo o cascabel
• 1 onion

Boil the chiles and then blend them in a blender.

 

Put the liquid chile in a large pot and add all of the meat (bones, and everything included).  Boil

 

Add salsa and pozole (hominy).

 

Makes a soup.

 

Serve in bowls.  (The natives don't pick out the bones when serving it.  You just leave the bones in your bowl after you are done eating.)

 

Top with (They just put all of these things out on the table, and let each person put what they want on their own Pazole):

• diced radishes
• shredded lettuce
• diced onions
• diced peppers (japeleno if you are brave, others if you are not)
• Limon (limes)
• crema (this is kinda like sour cream, but better, you can find it on the Mexican Aisle)
• Hot Sauce
• Tostados (You don't really put these on the soup, you just eat them with it.  The Red kind are the best!)