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MEXICAN POZOLE 2

Makes 8 to 10 servings.

2 lb lean pork roast
4 boneless, skinless chicken breasts
3 onions, chopped
6 cloves garlic, minced
3-4 tbsp Chili powder
3 whole cloves
1- 3 tbsp oregano
6 cups water
1/4 cup chicken bouillon (or more, to taste)

2 -16 ounce cans white hominy
salt and pepper to taste

Garnish:
1 onion, chopped
1/4 cup oregano
1 cup cilantro, chopped
1/2 cup fresh serrano chiles, finely diced


In a large Dutch oven or crock pot, place first nine ingredients.

Heat to boiling and then cover and simmer for four to six hours.

Add hominy and salt and pepper to taste.

Cover and cook an additional hour.

To serve, place each garnish in a little bowl and let everyone add whatever they want to their bowls of pozole.


Jean S.
 

 

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