Mulefoot Pozole

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From David Hammond

[Says David: “Mulefoot hog (a heritage breed) yields excellent pork; you won’t find it at the big supermarkets, so I’d recommend using any fatty piece of pork, like a shoulder chop. For my pozole, I used chops, a hambone  and neckbones. This isn’t fancy soup; whatever pork you got is good. 

“Pozole is a traditional soup, and there are no doubt hundreds of variations.  Mine is subject to change pending availability of ingredients; measurements are approximate.”]

1 pound pork
2 tablespoons of oil
2 cups dry hominy
2 tablespoons chili powder
3 jalapenos (charred, skinned and chopped)
6 chiles de arbol (crumbled)
1 onion, diced
2 garlic cloves, diced
1 teaspoon oregano
2 teaspoons cumin
Water (fill to rim of crock pot)
Salt to taste

Cut meat into small chunks; brown the meat and bones (if you got ’em) in the oil; put everything into a crock pot. Fill the crock pot with water. Set for low. Cook about 16 hours or until hominy is soft (stir every so often, if so inclined). Remove bones before serving.


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One Response to “Mulefoot Pozole”

  1. Mulefoot Pozole 2.0 « Soup and Bread Says:

    […] David whipped up a batch of this rich pozole for us last year. This year's edition is tweaked a bit, but stars the “last scraps” of the very same pig, the […]

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