Pork Pozole

FacebookTwitter

 

  • 2 lbs boneless pork - shoulder, roast (If you use a bone-in cut, adjust weight to fit 2lbs without the bone)
  • 4 cloves garlic, sliced
  • 2 teaspoons salt
  • 2 bay leaves
  • 1 tablespoon oregano
  • 1 teaspoon dry thyme
  • 8 cups chicken or pork stock
  • 1 32 ounce can of hominy, drained (Mexican hominy usually doesn't contain sodium bisulfate like American companies use, so check the latin aisle in the grocery store)
  • 1/2 white onion
  • 3 medium dry California chilis

 

In a large pot, place stock, pork, garlic, salt, bay leaves, oregano and thyme.  Bring to a boil and then lower heat to a gentle simmer.  Cover and let cook 3 hours (until the pork gets soft again).  Remove pork to a plate to cool so you can shred it.  When cool enough to handle, shred and discard any fat or bones.

Take 2 cups of stock from pot and place into a bowl.  Put the dry chilis in the bowl and turn to coat.  Let sit for about 30 minutes to soften the chilis.  When chilis are soft, remove and discard stems (and seeds if heat is an issue but these are mild chilis so don't remove all of the seeds).  Place onion, chilis and the liquid in a blender and blender until smooth.   Pour into the stock pot along with the shredded meat and hominy.  Stir and taste.  Reseason if needed.

Toppings may include chopped fresh cilantro, avocado, fried tortilla strips.

 

Pork Pozole – GFCFSF
Pork Pozole – GFCFSF - Ingredients