Authentic Pozole / recipe direct from Mexico.
Very delicious. Don't forget to garnish. Can add lots of lemon juice, dash of salt.
Ing for 10 1 1⁄2 lbs pork shoulder, cooked in advance for its broth 2 gar/cl, 1 tbl cumin 1 onion, chopped 2 garlic cloves, chopped 2 tablespoons oil 1⁄2 teaspoon cayenne 2 tablespoons california chili powder 1⁄4 teaspoon oregano 4 cups canned white hominy, drained and rinsed 3 -5 cups pork broth, from cooking pork shoulder 1 cup canned diced green chilis salt 2 whole fresh jalapenos, chopped 3 whole ancho chilies, seeded and stemmed (garnish)
Requires a simple prep. Chop onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and drain and rinse hominy. Boil ancho chilies in a separate pot for the garnish (read below). Now you are ready to cook.
Cover meat in pan with lightly salted water. Add 1/2 chopped onion, 2 cloves peeled garlic, pepper, cumin, and oregano. Btb on med, skim off foam that rises, reduce heat, cover/ simmer 45 min. Remove meat and broth, reserving both. Saute the remaining chopped onion and garlic in oil until translucent. Add the remaining spices, stir a min.
Add reserved pork cut into inch cubes. Stir in hominy, pork broth (if there is not enough, add chicken stock; or add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional). Simmer, covered, 45-60 min til meat and hominy are tender. If necessary, cook for up to an additional 60 min til the chilies and onions are well blended into the broth. Degrease, taste for salt, and serve in soup bowls.
Garnishes that must be served: lime/lemon wedges. sliced radishes. chopped cilantro. Shredded cabbage(not red). fresh/ packaged fried corn tortillas.
Chef's note: Put ancho chilies soft from boiling (takes about 15 min), in blender w/ 1 1/2 c water, gar/cl and about 2 tbl diced onion, s/p. Blend thin, then strain. Add pulp to soup for heat. The liquid can be served as a side or saved. Beware! It's HOT!