In our Mexican traditions, there are a lot of different types of food that we eat over the holidays. A couple of the main dishes are tamales, pozole, birria, and barbacoa. I will be talking about our family’s recipe for pozole.
Ingredients:
Step 1: Boil the meat and salt to taste (cook until soft/tender)
Step 2: In the meantime, make your sauce by putting the chile guajillo in the blender with water, liquify, strain
Step 3: Once the meat is tender, add the hominy and the sauce until desired taste and color
Step 4: In the blender put 2-3 cloves of garlic, broth from the pozole, and oregano, blend, and add it to the big bot of pozole
Step 5: Make sure that the water is covering the meat in the pot
Step 6: Add more salt to taste
Step 7: Put pot to boil
Step 8: Serve in desired bowl (can be eaten with plain tostadas or tostadas with sour cream)
Ingredients:
- Pork Spine
- Pork Neck Bones
- (Optional) Pork Ears and Feet
- Canned Hominy (We prefer the brand “Juanita’s”)
- Garlic
- Oregano
- Salt
- Sauce (chile guajillo)
- Cabbage
- Raddish
- Lemon
- Onion
Step 1: Boil the meat and salt to taste (cook until soft/tender)
Step 2: In the meantime, make your sauce by putting the chile guajillo in the blender with water, liquify, strain
Step 3: Once the meat is tender, add the hominy and the sauce until desired taste and color
Step 4: In the blender put 2-3 cloves of garlic, broth from the pozole, and oregano, blend, and add it to the big bot of pozole
Step 5: Make sure that the water is covering the meat in the pot
Step 6: Add more salt to taste
Step 7: Put pot to boil
Step 8: Serve in desired bowl (can be eaten with plain tostadas or tostadas with sour cream)
karla lopez
