Ingredients: |
Ingredients: 1 ½ pounds pork shoulder
2 garlic cloves (peeled)
1 tablespoon cumin powder
1 onion (chopped)
2 garlic cloves (chopped)
2 tablespoons oil
½ teaspoon black pepper
2 tablespoon salt
¼ teaspoon oregano
4 cups canned white hominy (drained and rinsed)
5 cups pork broth (from cooking pork shoulder)
4-5 whole ancho chilies
4-5 Whole guajillo chiles
Limes Tostadas, radish, cabbage, cilantro
Mayonnaise Valentina Hot Sauce
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Directions: |
Directions:Directions: Cut your pork shoulder in 3 or 4 large pieces. Season meat with the salt, garlic powder and black pepper. CNext in a large pot heat the the canola oil add your pork meat a little at a time searing and browning on all sides. You are not cooking the meat only searing it. When the meat is all seared drain off as much oil as possible add the sliced onion and smashed garlic to the meat pot. Add 8 quarts cold water to the meat pot. Bring up to a boil; skim off any foam that may rise to surface. Turn heat down, add an additional tablespoon of salt, cover and gently simmer the meat for about 2 1/2 hours. Shut off the heat after 2 1/2 hours of cooking. The pork meat will not be done and should still need about one more hour of cooking time. Add the hominy and cook on low for an additional hour. Make your Red Chile Sauce. Clean and remove the seeds, vein and stems from the dried chiles. Wipe each chile the outside with a damp paper towel. In a separate sauce pan, bring water to a boil and add the chile ancho and guajillo chiles. Add two peeled garlic cloves. Bring to a hard boil. Once boiling turn off the heat and let stand covered for 20 to 25 minutes. Next in a blender combine the chiles, some of the soaking liquid, chopped onion, and some of the fresh garlic cloves that have been peeled. Add 1/2 teaspoon salt.. Puree until all is smooth. Do all of the chiles like this using the rest of the garlic, onion. Add the sauce to the meat and hominy by using a colander to keep all the seed and chile skins from getting into the stew. Stir the pozole and it is ready to serve.
Put a thin layer of mayonnaise on a tostada and add Valentina sauce to your liking, Garnish the soup with fresh lime juice, chopped onion, cabbage, radish and oregano to your liking. Enjoy. |
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