Tender Pork Pozole (Print Version)
# Ingredients:
01 -
1/2 teaspoon cumin powder.
02 -
2 teaspoons of salt.
03 -
5 pounds of pork shoulder or pork butt.
04 -
2 tablespoons of cooking oil.
05 -
10 garlic cloves, split in half.
06 -
4 bay leaves for flavor.
07 -
1 large yellow onion, cut into four pieces.
08 -
1 teaspoon white vinegar.
09 -
3 tablespoons chicken bouillon powder.
10 -
8 ounces canned tomato sauce.
11 -
6 ancho chile peppers, dried.
12 -
6 dried guajillo peppers.
13 -
1-3 dried chiles de arbol (optional for extra heat).
14 -
1 tablespoon of oregano, dried.
15 -
2 big cans (25 oz each) of white hominy.
16 -
Must-have toppings: cilantro, lime, onion, cabbage.
17 -
Optional toppings: radishes, avocado slices.
# Instructions:
01 -
Chop the pork into chunks, put in a pot with water. Toss in onion, bouillon, salt, bay leaves, and five garlic cloves. Let it gently boil for an hour and a half.
02 -
Take the seeds out of the chiles and boil them for 15 minutes. Use a blender to mix them with the rest of the garlic and some cooking broth until it’s smooth.
03 -
Pour the chile mixture through a strainer into a pan with hot oil. Stir and cook it at medium-low for 10 minutes until it thickens.
04 -
Take out bay leaves, onion, and garlic from the pork broth. Mix in the hominy, spices, chile and tomato sauce, and the vinegar. Let everything simmer for half an hour.
05 -
Spoon into bowls and pile on lime juice, onion, cilantro, cabbage, and your favorite toppings!
# Notes:
01 -
You can freeze leftovers for later.
02 -
Swap pork with chicken or beef if you’d like.
03 -
Works great in a slow cooker or pressure cooker.