Description
This is the easiest recipe I’ve found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.
Ingredients
- 1 dried chile negro (pasilla) soaked in boiling water for 30 minutes, and drained
- 2 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can beef broth
- ¾ pound pork tenderloin, cubed
- ¾ pound skinless, boneless chicken breast halves – cut into 2 inch pieces
- 2 cups chopped onion
- 1 ½ teaspoons crushed garlic
- 1 (4 ounce) can diced green chiles
- 1 (15 ounce) can white hominy, drained
- 1 (15 ounce) can yellow hominy, drained
- 1 bay leaf
- 2 teaspoons dried Mexican oregano
- 2 tablespoons ground cumin
Prep Time: 45 mins
Cook Time: 7 hrs
Total Time: 7 hrs 45 mins
Servings: 6