Authentic Mexican Pozole

Step 1

This recipe requires a simple prep.

Step 2

Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

Step 3

I boil my ancho chilies in a separate small pot for the garnish part(read below).

Step 4

Now you are ready to cook.

Step 5

Place the meat in a large saucepan and just cover with lightly salted water.

Step 6

Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

Step 7

Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

Step 8

Remove meat and broth, reserving both.

Step 9

Saute the remaining chopped onion and garlic in oil until translucent.

Step 10

Add the remaining spices, stir for a minute.

Step 11

Cut the reserved pork into 1 inch cubes and add to the pan.

Step 12

Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).

Step 13

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.

Step 14

If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.

Step 15

Degrease the stew, taste for salt, and serve in soup bowls.

Step 16

This is a delicious recipe and well worth the effort to make.

Step 17

Garnishes that are always served with are:.

Step 18

lots of lime/lemon wedges.

Step 19

sliced radishes.

Step 20

chopped cilantro.

Step 21

Shredded cabbage(not red).

Step 22

fresh/ packaged fried corn tortillas.

Step 23

When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!