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Pozole

Serves 10

Submited by Allison Duarte

About the Recipe

The recipe is from my great grandma Dionisa Sanchez. It has been passed down for so many years in my family. The dish is usually made for weddings, birthdays and just about every party we have. 

Ingredients

  • 1 pata (pork foot) 
  • 3 pounds of espinazo (pork spine) 
  • 2 pounds of lomo (pork loin) 
  • 1 pound of chile puya peppers 
  • 1 teaspoon of oregano 
  • 1 medium onion 
  • 1 whole garlic head 
  • 1 large can of hominy (maize)

Directions

  1. Put water in pot just below the half mark. Place over medium heat flame. 
  2. Add the 1 pata into the water and cook for 15 minutes. Then add the Espinazo and let it cook for 10 minutes. Then you add the Lomo and continue to cook. 
  3. While the meats are cooking begin to prepare the pozole sauce. Submerge chiles in hot water. Leave in water until chiles begin to change color. While the chiles are soaking in the water, blend the garlic and oregano together. Add 1 tbs of salt to the pot. 
  4. When the pot begins to boil remove all the foam that is floating to the top. Once all is removed add the ingredients that were blended in the blender into the pot. Let it boil for 10 to 15 minutes. Cook until meat  is soft.  
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