Favorite Dish For the Holidays
As Holidays are approaching,lets explore the famous dish in the Mexican culture: Pozole. Pozole is a traditional soup in Mexico, it easily can be cooked as white, green and red. This dish is best served with crispy fried corn tortillas (tostadas) The best time Pozole is made for festivials especially during Christimas and News Years.
Lets take a look at our ingredients:
- 4 ounces of dried guajillo or ancho chiles,or a combination of both
- Salt
- 1 large (108ounce, 6lbs 12 oz, 3 kg) can white hominay, drained and rinsed corn.
- 3 pounds of park shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
- 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
- 3 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dry oregano (Mexican oregano if available)
Garnishes (can prep while pozole is cooking):
- 1/2 small cabbage, thinly sliced
- 1 bunch cilantro, chopped
- 1/2 white onion, chopped
- 2 avocados, chopped
- 4 limes, quartered
- 1 bunch red radishes, sliced thin
- 12 to 24 tostada shells
Recipt courtesy of: simply recipes