Servings: 4 | Prep time: 15 min | Cook time: 8 hr 15 min
Ingredients
- 1 head Garlic, washed and halved horizontally
- 1 Onion, peeled and halved with root intact
- 1 tsp Whole cumin seeds
- 6 tbsp Molli Acapulco Marinade
- 2 tsp Oregano, dried
- 1 tbsp Salt
- 1 can (28 oz) White hominy with liquid
- 2 lbs Pork neck bones (optional)
- 1 lb Pork shoulder, boneless, cut into cubes
- 3 cups Beef broth
- 3 cups Water
- 12 Corn tostadas
- 3 Limes, quartered
- 4 Radishes, diced
- ½ Onion, chopped
- 6 oz Shredded lettuce
- Oregano to taste
- Powdered Piquin pepper to taste
Directions
- Whisk Molli Acapulco marinade and 1 cup of water in a medium bowl until combined. Transfer to a 6-quart slow cooker.
- Add the garlic, onion, cumin seeds, oregano, salt, hominy, pork, broth and remaining water. Cover and cook on low for 8 hours.
- Turn the cooker to warm setting and uncover. Let soup settle for 15 minutes. Using a large spoon, skim off excess fat. Remove and discard garlic and onion.
- Using a slotted spoon, remove the meats. Discard the bones. Shred the meat and return to cooker. Season to taste.
- Serve and garnish with onion, radish, lettuce, lime juice, oregano and powdered piquin. Eat tostadas with the pozole (you can season them with a few drops of lime juice and salt). Provecho!
