Pablo's Traditional Jalisco Pozole Soup

Ingredients

Garnishes

• 1/2 head lettuce, finely shredded
• 1/2 cup chopped fresh cilantro
• 1 white onion, finely chopped
• 8 large key lime, wedged
• 2 tablespoons Mexican oregano, dried
• 12 tostadas

Directions

1. 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. 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. 3

   To serve:.

4. 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. 5

   Buen Perfecto!