Pozole Juanita

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

subheading: Pozole:

TWO 25 OZ CANS OF JUANITA’S HOMINY PREVIOUSLY RINSED

2 LB OF UNCOOKED PORK RIBS

2.5 LT OF VEGETABLE BROTH OF YOUR CHOICE

1 TBSP. OF POWDERED CHILE ANCHO

1 TBSP. OF POWDERED CHILE DE ARBOL

1 TBSP. OF POWDERED CORIANDER

3 GARLIC CLOVES

½ WHITE ONION

3 BAY LEAVES

2 TBSP. OF MEXICAN OREGANO

SALT TO TASTE

subheading: To Serve:

CHOPPED WHITE ONION

CHOPPED CILANTRO

LIMES

CRUSHED PEPPERS

SLICED RADISHES

SHREDDED LETTUCE

NORTHGATE TOSTADAS RASPADAS

Directions at northgatemarket.com

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