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Hominy soup with pork and lime (Pozole con Puerco y Lima)
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    Hominy soup with pork and lime (Pozole con Puerco y Lima)

  • 1 LB fresh ground pork
  • 1 medium onion, diced
  • 4 cloves garlic crushed
  • 1 tsp crushed chiltepin
  • Place above ingredients into an iron skillet or dutch oven, gently cook until onion is transparent and pork has cooked through. Drain off fat, if any. To a dutch oven or large stockpot add:

  • 8-10 cups cooked pozole (hominy)
  • 6-7 cups chicken stock
  • 3 14 oz cans crushed tomatoes
  • 3 limes, juiced
  • Salt, pepper, chiltepin to taste
  • Heat through and simmer until flavors have blended. With limes, be careful how much salt you use- maybe add at the end of cooking. Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people- at least a platoon!

    From: Steven L. thomas
    Posted By: Steven L. thomas
    Post Date: Thu, 2 Apr 1998

    *BACK TO SOUTHWEST*







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