Mexican Pozole - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Mexican Pozole

 

 

 

 

 

 

  • Country style pork ribs 
  • 2 small cans of hominy 
  • shredded cabbage 
  • limes
  • oregano
  • radishes, sliced in thin slices 
  • salt to taste
  • Chile Guajillo 
  • Chile Japones 
  • garlic 
  • water 
Cut ribs into good size chunks. Put in big pot and boil for 2 1/2 - 3 hours or until meat is tender; with about 3 tablespoons of salt.
Drain hominy and pour in an hour prior to meat being completely cooked. Pour in red chili sauce and let cook for about 30 minutes. 

Once it is cooked serve into bowl and top it with shredded cabbage, radish slices, oregano and lime. 

Red Chili Sauce 
De vain about 5-8 chilies of Chile Guajillo and about 2-3 (depending on how spicy you want it, the more the spicier) of Chile Japones. Put in small pot of water add salt and a clove of garlic, boil. 
Once it has boiled for about 5 minutes take off heat and put in chilies along with garlic and 1/2 cup broth from the chilies into the blender and blend for about 2-3 minutes. Add salt to taste. 
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