Pork and hominy soup (Pozole de Jalisco) from The Cuisines of Mexico (page 162) by Diana Kennedy

  • pork tenderloin
  • pig head
  • Show all ingredients...
  • Serves : 12-14

  • EYB Comments

    Advance preparation: The corn for hominy must soak for 24 hours before further prep, and the pork and chiles de árbol must soak (separately) overnight before use. Can substitute pork butt for pork tenderloin, and canned white hominy for homemade hominy. See recipe for serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance preparation: The corn for hominy must soak for 24 hours before further prep, and the pork and chiles de árbol must soak (separately) overnight before use. Can substitute pork butt for pork tenderloin, and canned white hominy for homemade hominy. See recipe for serving suggestions.

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