This stuff is good for "what ails you".
It's one of our favorites.

-= Exported from BigOven =-

Mexican Pork and Hominy Stew (Pozole)

This is the only soup that you can have your salad with! This is a great
soup for a winter day or for a late weekend breakfast/lunch. The soup is
refreshing even in hot weather

Recipe By: Pete & Peggy Romfh
Serving Size: 12
Cuisine: Mexican
Main Ingredient: Pork
Categories: Low Sugar, Diabetic, Low Carb, Low Fat, Slow cook, Soup, Snacks,
Side Dish, Main Dish, Breakfast

-= Ingredients =-
1 pound pork backbone
1 pound pork meat ; - cubed
4 cloves garlic ; - crushed
1 medium onion ; - chopped
1 pound hominy ; - drained
4 medium dried chiles ; Ancho or New Mexico red
2 each chili pequin ; crushed, more to taste
1 teaspoon Salt ; - to taste
~~ -- Garnishes -- ~~
1/2 head Cabbage ; - shredded
4 medium Radishes ; - sliced thin
1/2 small Onion ; - chopped
8 small limes ; - key (Mexican) limes
2 tablespoons Mexican Oregano ; - dried
2 medium Avocados ; - diced or mashed
6 12 inch Low Carb Tortillas ; - toasted and cut in wedges

-= Instructions =-
Directions:
Add meat to about 3 quarts of water. Add garlic, onion, 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.

To prepare chile, take seeds and veins out of 3 or 4 long red smooth skinned
dried chilies. Soak in hot water for 15 minutes. Remove chilies and blend
with a little of the meat stock. Strain mixture and add to pozole.

To serve:
Serve pozole in bowls like soup. Each person may add oregano, onions, radish
and cabbage or lettuce to taste and squeeze on lime juice as desired. Serve
with warmed tortillas or avocado tostadas.

Serve with:
Cabbage or lettuce, finely shredded
Radish, chopped or sliced
Onion, chopped
Mexican lime wedges
Mexican oregano
Tortillas or tostada shells spread with mashed avocado


For meat, you can use pig's head, cooked or backbone or half meat and half
bone or pork hocks. The bones are an important part of the recipe so be
sure to include some.

Note - We use pork roast or pork steak cubed. If using the head, broth needs
to be cooled so the meat can be cut up and fat, etc. removed. Proportions of
meat and hominy may be changed as desired. Hominy may be canned or dried
hominy that has been pre-cooked.

Blended chile mixture should be strained or the pozole will have little
pieces of the chile in it. If you like pozole to be more spicy, add one or
more chile pequin to taste.

Adapted from recipe by: Patricia Fabian, Torreon, Coahuila, Mexico

Each (2 cup) serving (with garnishes) contains an estimated:
Cals: 339, FatCals: 180, TotFat: 20g
SatFat: 6g, PolyFat: 3g, MonoFat: 11g
Chol: 67mg, Na: 497mg, K: 723mg
TotCarbs: 25g, Fiber: 11g, Sugars: 4g
NetCarbs: 14g, Protein: 24g


** recipe, with photo, at: http://www.bigoven.com/recipe161300 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



Enjoy !!


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org