Pozole

Name: Pozole
Ingredients: 4 lbs pork shoulder (fat trimmed and cut into 1-inch cubes); 4 poblano peppers (fresh); 2 tablespoons olive oil; 2 cups onions, chopped; 12 garlic cloves, minced; 2 portabello mushrooms; 4 tablespoons chili powder (Mild Look for green chili on label); 3 teaspoons ground cumin; 3 teaspoons ground coriander; 2 teaspoons salt; 2 teaspoons dried oregano; 6 cups water; 4 (15 ounce) cans yellow hominy; 2 (14 1/2 ounce) cans low sodium chicken broth; 2 (14 1/2 ounce) cans low sodium beef broth; 2 cups mexican lager beer; tortilla chips; 16 ounces fresh mozzarella cheese (cut into 1-inch pieces); 4 cups lettuce, shredded; 8 radishes (thinly sliced); 1 cup sour cream; 2 cups chopped onions; 2 cups chopped cilantro; 8 lime wedges

24 ingredients

1 steps

Ingredients

4 lbs pork shoulder (fat trimmed and cut into 1-inch cubes)
4 poblano peppers (fresh)
2 tablespoons olive oil
2 cups onions, chopped
12 garlic cloves, minced
2 portabello mushrooms
4 tablespoons chili powder (Mild Look for green chili on label)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 teaspoons salt
2 teaspoons dried oregano
6 cups water
4 (15 ounce) cans yellow hominy
2 (14 1/2 ounce) cans low sodium chicken broth
2 (14 1/2 ounce) cans low sodium beef broth
2 cups mexican lager beer
tortilla chips
16 ounces fresh mozzarella cheese (cut into 1-inch pieces)
4 cups lettuce, shredded
8 radishes (thinly sliced)
1 cup sour cream
2 cups chopped onions
2 cups chopped cilantro
8 lime wedges

Directions

1

["*TIPS:", "1) Call your butcher and have them prepare the pork for you. This will save you time and also ensure they have what you need.", "2) Start cooking the soup at least 4 hours before dinner time. The longer the soup simmers the better.", "3) Prepare all of the ingredients before you begin cooking. It will make the process much easier. Once the soup is cooking you can clean up and then prepare the toppings.", "Preheat broiler (high) and layer baking sheet with foil. Cut chili peppers in half lengthwise (discard stems, membranes and seeds) and place on cookie sheet - skin side up. Place in oven 4-5\" from top and broil for approximately 7 minutes or until skins start turning black. Cover with another sheet of foil and peel skins as soon as they're cool enough to handle. If you allow them to get cold it will be tougher to peel. Chop peppers and set aside.""