If you like Mexican food or just food that is spicy you absolutely need to make this pozole. It is my absolute favorite Mexican soup. It has cooked until it falls apart pork and hominy and loads of spices and it is so hearty and warming on cold winter days. It takes a while to cook so make a big pot and then you can eat it for days or invite some folks over to enjoy it with you. Most people top it with shredded cabbage and thinly sliced radishes, a sprinkle of dried oregano and a squeeze of lime.
I prefer the cabbage and chopped cilantro along with the squeeze of lime. You can serve it either way or add other topping that you choose like diced onion, avocado, or even finely chopped jalapeño. Serve some crunchy tortilla chips with it and trust me you will want to make this over and over again. It is that good. This is a great dish to make at the weekend so you can take some to work for lunch or re-heat it for dinner a couple of times during the week.
It is so pleasing to come home to a dish that took 3 or 4 hours to make and just heat and eat. This recipe comes from The Sacramento Bee. They also have a vegetarian version below the first recipe.
Click here for recipe>>> http://www.sacbee.com/food-drink/recipes/article2741394.html
