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Ingredients

• 6 cloves garlic, minced
• 1 large onion, chopped (I used Vidalia)
• 1 lb. fresh chorizo, remove casing and tear into pieces
• 1 lb. large shrimp, peeled and cut into pieces
• 4 cups chicken broth
• 1 teaspoon dried oregano (preferably Mexican), crumbled
• 2 ounces dried New Mexico red chiles, cleaned, seeded and crumbled
• 1 cup of Numex Green Chile Sauce (I used Jim's recipe: Numex Green Chile Sauce OR use a commerical green chile sauce)
• salt to taste
• 2 30-ounce cans white hominy
• 1/2 cup chopped cilantro
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• Note: I like to fry my own tortilla strips if I have time, but feel free to buy tortilla chips. They work just as good here. Really.
• **
• 8 corn tortillas
• about 1 1/2 cups vegetable oil
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• Top with:
• radish slices
• scallions
• Shredded lettuce
• sour cream
• avocado, chopped
• lime wedges
• Fresco cheese - a Mexican crumbling cheese (optional)
• Tortilla strips
• cilantro

Description

I Have Had A Couple Of Margaritas This Night And Let's See If I Can Post This Properly. I Will Be Sharing The Other Menu Dishes A Bit Later, As They All Came Out Very Tasty. Pozole Is A Traditional Pre-Columbian Soup Or Stew Made From Hominy, With Pork

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