Ingredients

How to make it

  • 1.Soak the corn for 24 hours and change the water at least 4 times.
  • 2. In a large stock pot put the prepared corn in enough water to cover deeply.
  • 3. Add the onion and garlic to the pot.
  • 4. Simmer for 3 to 4 hours until the corn is tender and doubles in size opening like popcorn.
  • 5. Reserve the cooked corn.
  • 6. Once the corn starts cooking cut the meat in medium sized chunks.
  • 7. Dredge the meat in flour.
  • 8. In another large stock pot heat up the oil and brown the meat in batches to seal it.
  • 9. Once the meat is all browned return it to the stock pot and add the stock.
  • 10. Add the onion, carrot, celery, garlic, and salt to taste to the pot.
  • 11. Simmer the meat for 2-3 hours until tender and skim the surface to remove foam and fat regularly.
  • 12. While the corn and meat are cooking prepare the chiles and soak them in some warm chicken stock.
  • 13. Remove the meat from the stock and let cool.
  • 14. Once the meat is cooled shred it with your fingers.
  • 15. Pass the stock where the meat cooked through a fine sieve and return it to the stock pot.
  • 16. Add the cooked corn to the stock.
  • 17. Puré the chiles with the stock they were soaked in and add to the stock pot.
  • 18. Mix well and gently simmer for 15 minutes then add salt if needed.
  • 19. Place meat or chicken at the bottom of a large soup bowl and ladle the pozole over it.
  • 20. At the table each tops their pozole with lettuce, onions, radishes, oregano, lime juice, and their favorite salsa. Can be put on top of tortillas and then garnished.

Reviews & Comments 13

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  • Huitzilgirl 12 years ago
    This recipe is similar to my abuelitas recipe,but more stuff added..I will make it tomorrow.
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    " It was excellent "
    elgourmand ate it and said...
    Well, now that I've managed to lever myself up off the floor I can say GREEEEAAAAAT, AWESOME, Fantastic & soforth.
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    " It was excellent "
    trigger ate it and said...
    Wow look at this piquant recipe love the adding hominy to recipes like this.

    Fiver from me GG

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    " It was excellent "
    sunny ate it and said...
    WOOOW! This is an impressive recipe!
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    " It was excellent "
    jett2whit ate it and said...
    hominy, hominy, hominy...say that fast 3 times!

    Very interesting recipe. Could you come to GA and fix this for me pretty please?!
    Thanks buddy!
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  • tamii 15 years ago
    This sounds delicious!! I too, am not sure about where to find the corn base...(maybe I will google it!!LOL) This is definately something to make on the weekend...thanks for the recipe! I will let you know when I try it how it turns out!
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  • linebb956 15 years ago
    I have had this in local resturants.. but never tried to make.. Think I can freeze some? There are only 2 of us.. Sounds so good!
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    " It was excellent "
    crabhappychick ate it and said...
    One question....where do you get pig's ears? And, if I leave them out, will it affect the taste, texture, consistency? I really want to try this, but I want to make it RIGHT!
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  • jencathen 15 years ago
    Looks great! I'll have to research to find the type of corn needed. I've never seen any in the regular super market.
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  • jimrug1 15 years ago
    WOW!! Now we'er talking. And you keep getting better. I just made some good chicken stock. Now I can put it to good use... Thanks GG!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks
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    " It was excellent "
    robertg ate it and said...
    Pozole and monudo are my favorite soups. This gets the 5 forks, thanks for sharing..;...Bob
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    " It was excellent "
    minitindel ate it and said...
    Now greekgirl this is fabulous...... darling......... i love it thanks alot
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