Country Style Pork Pozole. QVIEW

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Master of the Pit
Original poster
Nov 19, 2009
Casa Grande, AZ
Country Style Pork Pozole. QVIEW  

A coupla sundays ago I was looking for something to smoke during football. I keep seeing CSR's on these sites, but have never smoked them, let alone tasted them. I knew that they wouldn't take too long either since the shoulder strips are cut so small. So I did a 3-2-1 on them. Covered in Maple Syrup, then a good dose of rub.



Kingsford Blue Bag w/ Hickory chips & chunks and Pozole/?action=view&current=IMG_4504.jpg

Here they are, charred them up on the grill to finish them off and Pozole/?action=view&current=IMG_4505.jpg

After deciding I wasn't a CSR fan (felt like I was biting into straight fat), I trimmed the fat out and cut nice small size pieces of good meat out. Now I could really enjoy the flavor/texture. I made pork tacos that night for dinner w/ the CSR meat and Pozole/?action=view&current=IMG_4507.jpg

My mother-in-law was staying at our house the past couple of weeks to help out with our fam's new addition, and she came to the rescue with the CSR leftovers. She whipped up a pot full of Pozole, which was fantastic! and Pozole/?action=view&current=IMG_4584.jpg and Pozole/?action=view&current=IMG_4585.jpg


Side Note: Did I mention she made homemade chile rellenos the following night?
icon_mrgreen.gif and Pozole/?action=view&current=IMG_4580.jpg
I'm not a fan of csrs either,but yours look good.making tacos out of them is a good idea! i do that with alot for leftover bbq or make chili with it.
Great Looking Ribs and the Chile Rellenos look to die for... Never Tried Pozole...
Thanks Guys

Great Looking Ribs and the Chile Rellenos look to die for... Never Tried Pozole...
GIve it a try. Here is the recipe closest to how she made it


  • 1 large head garlic
  • 12 cups water
  • 4 cups chicken broth
  • 4 pounds country-style pork ribs
  • 1 teaspoon dried oregano (preferably Mexican), crumbled
  • 2 ounces dried New Mexico red chiles
  • 1 1/2 cups boiling-hot water
  • 1/4 large white onion
  • 3 teaspoons salt
  • two 30-ounce cans white hominy (preferably Bush's Best)
  • 8 corn tortillas
  • about 1 1/2 cups vegetable oil
  • diced avocado
  • thinly sliced iceberg or romaine lettuce
  • chopped white onion
  • diced radishes
  • lime wedges
  • dried oregano
  • dried hot red pepper flakes
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Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.

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Well I was gonna ask for the recipe and look it magically appeared. Imagine that you guys and girls are really good about sharing too. Thanks Thunder. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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