Rica surprised me with this terrific soup the other day.  Pozoles have a rustic vibe,  a fresh taste that is spicy and simply delicious.  We all loved it.  This soup is a great option for casual entertaining.  Set-up a little condiment bar of garnishes and invite your friends to customize to their liking.  It would be an excellent diversion from the usual Super Bowl Sunday fare.   Your guests will be so impressed, you don’t have to share how easy it is to prepare.

Rica’s Pozoles

Serves 6

1 whole pork tri tip

5 pork neck bones

3 whole cloves of garlic

½ medium white onion chopped in half

5 dried chilies

1 16 oz can of hominy drained and rinsed

Cover meat, bones, garlic and onion with water and bring to boil. Turn heat down to medium and cook covered for two hours.

Soak dried red chili in hot water until soft.  Put in a blender and puree.

After the pork is finished cooking add hominy and pureed chili to the stock. Cook for another ten minutes. Just prior to serving the soup, pull apart and shred the chunks of meat (I like to use two forks).  Discard bones and large pieces of onion.

Garnish the soup with shredded cabbage, diced green onion, chopped radishes and a squeeze of lemon wedge.