Pozole Poblano Recipe
A unique dish with giant hominy and pork, blended harmoniously with lettuce, onion, lime, and tortillas.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
In a large pot, add the pork shoulder, cover it with water, and bring to a boil. Reduce the heat and simmer for about 1.5 hours, or until the pork is tender. Remove the pork, shred it, and set aside. Reserve the broth.
- 2
Cook the Hominy
In a separate pot, add the giant hominy and enough water to cover. Cook until tender, about 1 hour. Drain and set aside.
- 3
Prepare the Soup Base
In the same pot used for the pork, add the chicken broth, diced onion, minced garlic, and diced poblano peppers. Bring to a simmer.
- 4
Combine Ingredients
Add the shredded pork and cooked hominy to the soup base. Season with salt and pepper to taste. Simmer for an additional 30 minutes to let the flavors meld.
- 5
Serve
Ladle the pozole into bowls. Top with shredded lettuce, chopped cilantro, and lime wedges. Serve with warm tortillas on the side.