Monterrey-Style Pozole Recipe
The chilly autumn mornings are here, and it's the perfect time to enjoy spicy stews and soups. If you ask me, there's nothing like a steamy bowl of Monterrey-style pozole
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Ingredients
- 3 pork loins
- 16 quarts water
- 1/2 onion
- 2 garlic cloves
- 15 dried guajillo chiles, stems removed and seeded
- Salt to taste
- 1 (8 oz) can white hominy, drained and rinsed
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon cumin
- 1/4 cabbage, finely chopped
- 2 radishes, thinly sliced
- Lemon wedges
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