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POZOLE

BASE:

   3 MEDIUM TOMATOES, ROASTED
   4 DRIED GUAJILLO CHILIES, SEEDED, TOASTED, SOAKED
   1 LARGE ONION, SLICED THICK
   4 GLOVES GARLIC
   3 T CIDER VINEGAR

SPICE BLEND:

   2 T CHILI POWDER
   1/8 TSP CINNAMON
   1/8 TSP NUTMEG
   1/4 TSP MEXICAN OREGANO
   2 WHOLE CLOVES

BULK OF SOUP:

   4 C CHICKEN OR PORK STOCK
   1 1/2 POUNDS PORK BUTT OR LEFT-OVER ROAST CHICKEN
   1 CAN HOMINY, RINSED
   1 CAN KIDNEY BEANS, RINSED
   SALT AND PEPPER TO TASTE

TOPPINGS:

   FRIED TORTILLA STRIPS
   FRESH CILANTRO
   DICED ONION
   AVOCADO
   MANGO
   FRESH TOMATOES, CHOPPED
   LIME

PREPARE THE BASE

ROAST THE TOMATOES AT 400°.

TOAST DRIED CHILIES in CAST IRON PAN FOR SEVERAL MINUTES AND SOAK IN BOILING WATER FOR 15-25 MINUTES

BLENDERIZE ALL BASE INGREDIENTS (TOMATOES, CHILIES, ONION, GARLIC, VINEGAR).

SIMMER BASE FOR 15 MINUTES. ADD STOCK AS NECESSARY.

MEANWHILE:

CUT MEAT INTO 1/2 INCH DICE. SEASON WITH SALT AND PEPPER.

BROWN MEAT

FINALLY:

ADD SPICE MIX TO BASE.

ADD MEAT, HOMINY, BEANS, STOCK.

SIMMER UNTIL EVERYTHING WARMED THROUGH.

SERVE WITH WHICHEVER TOPPINGS YOU LIKE.