Title: Pozole
Categories: Soup Meat
Yield: 6 Servings
| 4 | lb | Pork shoulder butt with bone |
| 2 | | Pork neck bones |
| | | Salt and pepper to taste |
| 1 | md | Onion |
| 4 | cn | (15-oz each) white hominy |
| 1 | tb | Chile rojo powder |
| | | Diced onions |
| | | Trimmed radishes |
| | | Shredded raw cabbage |
| | | Tabasco sauce or salsa to garnish |
Fill large soup pot or kettle (dutch oven) about half full
with cold water. Cur pork into 1-2 inch chunks and place in pot
along with neck bones, salt and pepper. Cut onion in half and
add to pot. Bring to a boil and cook at medium-low heat until
the meat falls off the bones (about 2 1/2 to 3 hours.) Remove
bones. At this point, you may cool down the meat and stock,
then refrigerate overnight to congeal fat. Trim away all
possible fat and proceed. Add hominy and chile rojo and bring
soup to a final boil, then simmer about 20 minutes, skimming
off any foam. Serve in deep bowls, garnish, if desired, with
onions, radishes and cabbage. Pass the tabasco or salsa.