Pozole Blanco

By gnikylime

Slightly modified versionhttp://thelatinkitchen.com/r/recipe/pozole-blanco

Ingredients

• For the Posole
• 2 chicken breasts with ribs [Hähnchenbrust mit Knochen]
• 1 pound [450 g] chicken necks or backs [Hähnchenhals]
• 1 pound [450 g] pigs feet [Spitzbein], cut in half lengthwise
• 1 rib celery, washed and cut into quarters
• 1 onion, peeled
• 2 carrots, peeled and cut into quarters
• 1 head garlic, peeled
• 2 sprigs thyme, washed
• 2 tablespoons chopped parsley, washed
• 1 T. ground white pepper
• Radish tops from 1 bunch of radishes, washed
• 1 pound pork loin [450 g], cut into 1 inch cubes [Schweinekotelett]
• 1 28 ounce can hominy, drained
• For the Garnish
• 1 bunch radishes, washed and sliced
• 1/2 head cabbage, shredded
• 2 limes, cut into wedges
• Sour cream
• Mexican hot sauce

Preparation

Step 1

1. Fill a 6 quart stock pot with 4 quarts of water, and add the chicken breasts, necks or backs, pig’s feet, celery, onion, carrots, garlic, pepper, thyme, and parsley. Bring the pot to a boil, and then lower to a gentle simmer. After 45 minutes, remove the chicken breasts from the pot, and reserve. Continue to simmer the ingredients for 2 more hours. Remove pot from heat and allow to cool.

2. Strain the stock, removing and discarding all the bones, vegetables, and herbs. Return the stock to the stock pot, skim off any unwanted fat, and bring to a gentle simmer again. Add the pork, and allow to cook in the stock for at least 30 minutes, until the pork is tender.

3. Meanwhile, remove the meat from the reserved chicken breasts, and shred into bite-sized pieces. Discard the bones and skin.

4. Once the pork is cooked, add the chicken and the drained hominy. Simmer for 30 more minutes. Serve the pozole in soup bowls, offering the garnishes on the side.