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Mexican: Pozole

Source of Recipe


Judy Howle






List of Ingredients



• 1 pound boneless stewing pork, cut into 1-inch cubes
  
• 1/2 tsp salt
  
• 4 cups water
  
• 2 dried ancho chili peppers, stemmed and seeded
  
• 5 cloves garlic
  
• 1-1/2 tsp dried oregano
  
• 2 Tbsp vegetable oil
  
• 1 large yellow onion, diced
  
• 2 cups well-drained canned hominy
  
• 3 cups chicken or pork stock, or as needed
  
• .
  
• Sliced radishes, shredded lettuce, diced yellow onion, corn tortilla chips, diced avocado and lime wedges for garnish
  






Instructions



1. In a sauté pan, combine the pork cubes and salt with the water. Bring to a boil, reduce the heat to medium, and simmer gently, uncovered, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in a bowl. Set the meat aside, covering it with a damp towel.
   
   
2. Place the ancho chilies in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and chilies to a blender. Add the garlic and oregano and purée until smooth. Set aside.
   
   
3. In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden, about 10 minutes. Add the puréed chili mixture, hominy, and chicken or pork stock, adding more stock as necessary for a more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce the heat to medium-low and simmer gently, uncovered, until the pork is fork-tender, about 30 minutes. Taste and adjust the seasonings. Ladle the stew into warmed shallow bowls. Arrange the garnishes in small bowls and let guests add to the stew to taste.
   
   Serves 4 to 6