Pozole

I’ve done this one before but a search for pozole came up blank.  Maybe it was before I came aboard.  Simple recipe, drop a couple of pounds of pork into a pot of stock and boil it for a long time.  I added two onions, coarsely diced, about two cups of my ancho chili sauce,  about eight cloves of minced garlic, and a couple teaspoons of dried oregano.  Oh, don’t forget the hominy, used two cans of white hominy.  When I say boil for a long time, I mean until the pork can be pulled apart into bite sized shreds.  Since the pork I used was frozen solid I boiled this batch for a long time indeed.  LOL  You don’t need to make my special ancho sauce-seed several anchos and soak them in some hot stock until they’re falling apart, then process in a blender.  Dump that back into the pot.

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