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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	2	lb	cut	2140.992	0.0	155.857	163.2053
garlic	1			4.47	0.9918	0.1908	0.015
water	5	quarts		-	-	-	-
mexican hominy	1	lb	drained	403.4676	0.0	89.7602	2.2667
chilies	10			-	-	-	-
salt	1/2	cup		-	-	-	-
lettuce	1/2		shredded	2.7	0.5166	0.2448	0.027000000000000003
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
white onion	1		chopped	64.0	14.944	1.76	0.16
key lime	8		wedged	-	-	-	-
mexican oregano	2	tablespoons		403.4676	0.0	89.7602	2.2667
tostada	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.