Pozole is a pork, chicken, and hominy soup very typical of south central and western Mexico. In many places it is traditionally served on Thursday afternoons and evenings.  It is ladled into clay bowls and each person garnishes and seasons the soup at the table per individual taste.

Ingredients for Pozole: Mexican Hominy Soup

• 1/2 lb. pork shank
• 1/2 lb. spare ribs
• 1 cut chicken
• 1 pigs foot
• 1/2 onion
• 1 t. oregano
• 4 quarts water
• salt
• 2-3 cups hominy
• 3-5 guajillo chiles, soaked overnight

Preparation

Cut meat into pieces. Boil pork meat and chicken with onion, oregano, and salt. Skim as necessary. When meat is half-cooked, add hominy and whole chiles. Cook till hominy is tender and begins to pop open. Serve in clay bowls accompanied by any or all of the following garnishes and additions:

• powdered or dried leaf oregano
• quartered limes (squeeze juice into soup as desired)
• red chile powder (chile piquin or cayenne)
• sliced avocado
• shredded lettuce
• fried pork rinds (chicharrones)
• queso fresco (Mexican fresh cheese)
• sliced radishes
• chopped serrano chiles