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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pozole Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Pork shoulder or country pork ribs 5lbs
Dried chilis- ancho (4) guajillo (10), arbol (4)
Chicken stock
Garlic heads-2
Onion
Cumin
Garlic powder
Onion powder
Salt/pepper
Chicken bouillon
2 15 oz cans hominy
Pueblo green chili

7 garlic cloves to blend w chilis

Toppings:
Radish
Cabbage
Jalapeņo
Avocado
Cotija cheese
Limes
Cilantro
Tortilla
Directions:
Directions:
Cut pork into cubes, season w salt, pepper, cumin, onion and garlic powder. Seer in instant pot on both sides of each piece (1-2 min each side)

Put pork, one onion (quartered) two garlic cloves, one quart chicken stock and one more of water cover and Cook for 75 min. Skim off some fat and bones

Deseed and stem chilis. Put in a pot w water to cover. Boil and turn down to simmer for 20 min. Add one onion half and 8 garlic cloves and 1 cup of chili water in blender.

When pork is done, add chili sauce strained into soup. Add hominy, chicken bouillon, green chili, and salt and pressure Cook for another 20 min.

Taste for salt. Add toppings and eat w tortilla

 

 

 

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