Pozole Blanco - Gerardo Lopez

Name: Pozole Blanco - Gerardo Lopez
Total time: 150 min
Ingredients: 1 kg of hominy (drained and washed); 1 kg of pork loin (skirt or leg, deboned and cut in 5cms chunks); 1 ½ ltr of chicken or beef stock; 1 garlic clove; 1 white onion (peeled); 1 bouquet garni made with 6 peppercorns (3 cloves, and 2 bay leaves); Salt to taste; 1 white or red onion (finely chopped for garnish); 6 radishes (sliced for garnish); Oregano (preferably Mexican oregano for garnish); arbol chili flakes (or chili powder of preference for garnish); 4 limes (cut in wedges for garnish); ½ lettuce (finely chopped for garnish); Tostadas (baked or fried to serve)

tacoguy.com.au

Pozole blanco is a classic of Mexican cuisine and a truly celebratory dish. This is the recipe that my mum used to cook for me when growing up in Mexico.

View full recipe on tacoguy.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tacoguy.com.au.

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