Easy Pork Pozole

Ingredients:

Pork broth

• 3-4 pounds pork - I used stew meat and pork neck bones; you can use shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks); make sure to use a cut with some fat

• 2 garlic cloves, peeled

• 1/4 large white onion

• 2 bay leaves

• 1 tbsp. dry oregano (Mexican oregano if available)

• 1 1/2 tbsp. salt

• 1 small (25 oz) can of white hominy, drained and rinsed

• 7-8 cups filtered water

Guajillo Sauce

• 2 oz. dried guajillo

• 4 garlic cloves, peeled

• 1 1/2 tsp. oregano

• 2 c. pork broth (from the meat and hominy mixture)

• 1 c. water

• 1 tbsp. salt

Garnishes (can be prepared while pozole is cooking):

• 1/2 small cabbage, thinly sliced

• 1/2 white onion, chopped + 2 tsp. oregano

• 2 avocados, sliced

• 4 limes, quartered

• 1 bunch of red radishes, sliced thin

• Hot sauce or chile de arbol

• Tostada or chips 

Instructions:

1. Place all pork broth ingredients in a large pot. Bring the water to a boil, reduce the heat to a simmer, cover, and cook for 1 hour.

2. In the meantime, toast chiles on all sides on a hot cast iron over medium heat. This should take 1-2 minutes total. Keep an eye on them; you don’t want to burn the chiles, you are looking for a slight fragrance and a of change color. 

3. Transfer the chiles to a pot and cover with water (about 3 cups). Bring to a boil, and then turn off the heat and cover. Allow the chiles to soak for 15 minutes. Once the chiles have soaked for 15 minutes, you can remove seeds and stems. I prefer to remove the seeds and stems after the soak, but you can do it before or after the toasting and soaking.

4. Add the chiles, garlic, oregano, 2 cups of pork broth, 1 cup of water, and one tablespoon of salt. Blend until very smooth and strain the blended chile base into the pot with pork and hominy. Taste and adjust seasoning—cover and cook for 2 hours over low heat. Remove large pieces of onion and bay leaves if preferred.

Serve topped with your favorite garnishes. Enjoy!