Our Daughter is going to let us try hers. Not sure the brand etc. but pretty sure its 6 quart. What should we try first? We have no idea where to start.
If you like pozole, here's a recipe we make all the time. It's fast and easy. Canned hominy is fine, but if you have the time to make it from dried corn and CAL, it can't be beat.
• 1 dried pasilla chile (chile negro), or ancho
• 4 cups chicken broth
• 1 cup Salsa Verde
• 2 pounds pork shoulder, trimmed and cut into 1/2 - 1 inch cubes
• 1/4 large onion, diced
• 1 bay leaf
• 2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 (4.25-ounce) can diced green chiles
• 2 (15-ounce) cans hominy
Directions:
1. Sear the pork in a pan with oil or fat
2. Soak dried chile in 1 cup boiling water for 20-30 minutes or until softened; drain well.
3. Remove stem from chile and place in food processor with 1 cup of chicken broth.
4. Puree until smooth.
5. Pour pureed chile mixture and all remaining ingredients, less 2 cups of the broth, into pressure cooker and cook on high pressure for 16 minutes, release pressure. Add remaining broth and simmer for 15-30 minutes more.
6. Remove bay leaf before serving.
7. Spoon soup into bowls and serve with warm tortillas and top with a combination of any of: shredded lettuce or cabbage, sliced radishes, onions, cotija, sour cream, lime, avocado and fresh cilantro.
