Pozole Pozole
2 pork hocks, split into two or three pieces each Original recipe from "Christmas in Mexico" "
1 large onion, sliced
2 cloves garlic, minced
Water
1 stewing chicken, cut in serving pieces
1 pound pork loin, boneless, cut in 1-inch chunks
2 cups canned hominy or canned garbanzos
1 teaspoon salt
1/2 teaspoon pepper
1 cup sliced crisp radishes
1 cup shredded cabbage
1 cup shredded lettuce
1/2 cup chopped green onions
Lime or lemon wedges
1. Put split pork hocks, onion, and garlic into a kettle, cover with water and cook until almost tender (about 3 hours).
2. Add chicken and pork loin and cook 45 minutes, or until chicken is almost tender.
3. Add hominy, salt, and pepper. Cook about 15 minutes, or until all meat is tender.
4. Remove pork hocks and chicken from soup. Remove meat from bones and return meat to soup.
5. Serve in large soup bowls. Accompany with a relish tray offering the radishes, cabbage, lettuce, green onions, and lime or lemon wedges as garnishes.
Yields 8 to 10 servings
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