Pozole (Print Version)
# Ingredients:
01 -
5 lb pork shoulder or butt roast.
02 -
10 cloves garlic, divided.
03 -
2 teaspoons salt.
04 -
1 yellow onion, quartered.
05 -
4 bay leaves.
06 -
3 tablespoons chicken bouillon.
07 -
6 dried guajillo chiles.
08 -
6 dried ancho chiles.
09 -
1-3 dried chiles de arbol (optional).
10 -
2 tablespoons oil.
11 -
1 tablespoon dried oregano.
12 -
1/2 teaspoon ground cumin.
13 -
8 oz can tomato sauce.
14 -
1 teaspoon white vinegar.
15 -
2 (25 oz) cans white hominy.
16 -
Shredded cabbage for topping.
17 -
Diced onion for topping.
18 -
Fresh cilantro for topping.
19 -
Lime wedges for serving.
# Instructions:
01 -
Cut pork into 1-inch cubes, boil in water with onion, 5 garlic cloves, bay leaves, salt and bouillon for 1.5 hours.
02 -
Boil deseeded chiles 15 minutes. Blend with cooking liquid and remaining garlic until smooth.
03 -
Strain chile sauce, cook in oil over medium-low heat for 10 minutes.
04 -
Remove aromatics from pork pot, add chile sauce, tomato sauce, seasonings and hominy. Simmer 30 minutes.
05 -
Ladle into bowls, top with cabbage, onion, cilantro and lime juice.
# Notes:
01 -
Can use bones for extra flavor.
02 -
Can make in Instant Pot or slow cooker.
03 -
Toppings are essential to dish.