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{{#seo:
|title=Pozole soup recipe Meat, from Cookipedia.Co.Uk
|titlemode=replace
|keywords=#hominy #pozolesouprecipe #dried #simmer #stock #garlic #soup #groundcumin #cabbage #chillies #miseenplace
|hashtagrev=032020
|description=A rich, heart-warming soup from Jalisco, Mexico, for which you will need dried hominy
}}

{{Template:AdvancePreparation}}

A rich, heart-warming [[Soup|soup]] from Jalisco, Mexico, for which you will need [[Dried|dried]] [[Hominy|hominy]]. The Cool [[Chili|chili]] co sell this if you are have difficulty finding it in the Uk.
{{recipesummary
|TotalCalories = 1683
|PortionCalories = 420
|DatePublished=17th January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 14 hours 30 minutes
|PrepTime = 12 hours 10 minutes
|CookTime = 2 hours 20 minutes
|Image = [[Image:Pozole soup recipe recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''I like this!''

5/5

Hominy was hard to get hold of though.

[[User:TheJudge|The Judge]] 
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</table>

{{RecipeIngredients
| 2 tablespoons [[Olive oil|olive oil]]
| 1 [[Onion|onion]], peeled and chopped
| 5 [[Cloves|cloves]] of [[Garlic]], peeled and crushed
| 450 g (1 lb) [[Pork tenderloin fillet|pork tenderloin fillet]], cut into small cubes
| ¼ teaspoon [[Pepper|pepper]]
| [[Chicken stock]] or water
| 1 teaspoon freshly [[Ground cumin|ground cumin]]
| ½ teaspoon [[Dried oregano|dried oregano]]
| 3 [[Cloves|cloves]], [[Ground|ground]]
| 5 fresh [[Chillies|chillies]], de-seeded and chopped into rings
| 2 cups [[Dried|dried]] [[Hominy|hominy]]
| ½ teaspoon [[Salt|salt]]

}}

===[[Mise en place]]===
* Re-constitute the [[Dried|dried]] [[Hominy|hominy]] by soaking overnight in lightly [[Salted|salted]] water.
===Method===

{{RecipeMethod
| On a high heat, add the [[Oil|oil]] to a large saucepan and [[Brown|brown]] the [[Meat|meat]] in small batches, remove and reserve
| Add the [[Ground pepper|ground pepper]] to the [[Oil|oil]], reduce the heat and gently [[Simmer|simmer]] the [[Onions|onions]] and [[Garlic|garlic]] until translucent, about 5 minutes
| Add enough [[Stock|stock]] or water to cover the [[Meat|meat]] by at least 5cm (2")
| Add the remaining ingredients and [[Simmer|simmer]], covered, for about 2 hours, topping up with [[Stock|stock]] or water if necessary.
| Season to taste with [[Salt|salt]] and extra [[Pepper|pepper]] if required.
}}
===Variations===
For extra flavour and to bulk out the [[Soup|soup]], add 1/4 of a [[Cabbage|cabbage]], finely chopped after the first hour of cooking.
===Chef's notes===
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{{RecipeLine}}
[[Category:Recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Popcorn recipes]]
[[Category:Pork recipes]]
[[Category:Soup and stock recipes]]
[[Category:Tex-Mex recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/hominy|#hominy]] [[Special:Search/pozolesouprecipe|#pozolesouprecipe]] [[Special:Search/dried|#dried]] [[Special:Search/simmer|#simmer]] [[Special:Search/stock|#stock]] [[Special:Search/garlic|#garlic]] [[Special:Search/soup|#soup]] [[Special:Search/groundcumin|#groundcumin]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/chillies|#chillies]] [[Special:Search/miseenplace|#miseenplace]]
</code>

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