Pablo's Traditional Jalisco Pozole Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 lbs lamb shoulder, trimmed of fat and cut into bite-size pieces
• 1 head garlic
• 5 quarts water
• 1 lb mexican-style hominy, drained
• 10 medium dried chilies (ancho or new mexico red)
• 1/2 cup salt
• 1/2 head lettuce, finely shredded
• 1/2 cup chopped fresh cilantro
• 1 onion, finely chopped
• 8 large key limes, wedged
• 2 tablespoons mexican oregano, dried
• 12 tostadas

Recipe

• 1 add meat to about 5 quarts of water. stir in water and bring to a boil. add garlic and hominy. cook 2-3 hours until meat is tender. strain off foam and fat. add prepared chile and salt to taste. cook until hot.
• 2 to prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. soak in hot water for 15 minutes. remove chiles and blend with a little of the meat stock. strain mixture and add to pozole.
• 3 to serve:.
• 4 serve pozole in bowls like soup. each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. serve with tostadas.
• 5 buen perfecto!