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1 chicken, 3-4 lbs, cut into serving pieces
1 lb pork loin, cut into 2 in. cubes
chicken stock
2 cans hominy (or about 3 cups fresh)
salt and pepper to taste
2-3 pequin peppers or 1 tsp red pepper flakes
2-3 limes, or lemons, cut in wedges
10 radishes, washed and sliced
small head of lettuce, shredded
1 Bermuda onion, minced
4-5 Tbs oregano
In a large pot, place the chicken, pork, and chiles, and cover with
chicken stock. Simmer for 45 minutes. If you wish at this point
you may remove the chicken and remove the skin and bones, returning
the meat to the pot, as it is easier to eat this way. Add the
hominy and continue to cook for about 15 minutes, or until the meat
is done and tender. Season to taste.
Serve the soup in large bowls, making certain that each gets pork,
chicken and hominy. Place the lettuce, limes, oregano, and onion
in serving bowls and allow each guest to garnish their own bowl of
soup.
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Pozole