Serves: 8
Total Calories: 2,035
1. Put the pork pieces in a medium heavy pan. Add 1 can of the chicken broth and 1 cup of water. Bring to a boil over medium heat. Reduce heat to low, cover, and cook the meat until tender, about 40 minutes. Reserve the meat in the broth, off heat. If the pork is on the bone, you may remove the meat from the bone, if desired, when it's cool enough to handle. Reserve the meat and discard the bones.
2. In a heavy large pot, heat the oil and fry the onion 2 minutes. Add the garlic and cook stirring, until onions and garlic are softened, 2 to 3 minutes. Add the carrots, ground chile, seasoned chili powder, oregano, cumin, thyme, and salt. Cook, stirring, 30 seconds.
3. Add the remaining chicken broth, hominy, tomatoes, cilantro, masa harina, and the reserved pork with its broth. Bring to a boil, and cook over medium-low heat, covered, 25 minutes to blend the flavors. Adjust salt, if needed. Serve the pozole in shallow soup plates garnished with shredded cabbage and avocado. Pass the lime wedges at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pork and Red Chile Hominy Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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