Nana's Pozole Mexican Soup

Nana's Pozole Mexican Soup


Ingredients:
1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
1 tablespoon salt
1 bay leaf
1 tablespoon garlic, minced
5-6 pounds of pork shoulder, cut in large chunks
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Instructions:
  • First step is Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
  • And then, Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
  • And then, visit for full instruction : https://www.thefoodieaffair.com/nanas-pozole-mexican-soup/



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