Pozole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 ounces dried guajillo or ancho chiles, or a combination of both
Salt
1 large can white hominy, drained and rinsed
3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
3 bay leaves
1 teaspoon ground cumin
2 tablespoons dry oregano (Mexican oregano if available)
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Directions: |
Directions:Fill crockpot with 5 quarts of water.
Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and heat the chili pods for a couple minutes, until they begin to soften. Do not let them burn.
While the chilies are heating, bring a medium pot with 3 cups of water to a simmer and remove from heat. Once the chiles have softened, add the chiles to the 3 cups of hot water and cover.
Sauté garlic and brown pork in same pan. Add browned pork and garlic to crockpot. Scrape up any browned bits at the bottom of the pan, and add those to the crockpot as well. Add the rinsed hominy, bay leaves, cumin, oregano, salt.
Puréeing the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain through a sieve, Add to pork and hominy:
Cook for 4-6 hours on low, until the pork is completely tender:
Taste for seasoning and add more salt to taste
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Personal
Notes: |
Personal
Notes: Garnishes:
1/2 small cabbage, thinly sliced
1 bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
4 limes, quartered
1 bunch red radishes, sliced thin
12 to 24 tostada shells (see Recipe Note)
This recipe also works with leftover chicken and pork roast
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