Nana's Pozole Mexican Soup

Nana's Pozole Mexican Soup

5-6 pounds of pork shoulder, cut in large chunks
1 bay leaf
1 tablespoon salt
1 tablespoon garlic, minced
1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce

  • Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
  • Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
  • When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
  • etc

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