Pozole Recipe
1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
2 onions, chopped separated
4 garlic cloves, chopped and separated
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons annato powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3-5 cups pork broth, from cooking pork shoulder
salt
2 whole fresh jalapenos, chopped (optional)
This recipe requires a simple prep.
Prepare by the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves,
Place the meat in a large saucepan and just cover with lightly salted water.
Add one onion, 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Saute the second chopped onion and garlic in oil until translucent.
Add the remaining spices, stir for a minute.
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), and jalapenos
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth
Degrease the stew, taste for salt, and serve in soup bowls.
Garnishes that are always served with are:
lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
Shredded cabbage(not red).
fresh packaged fried corn tortillas.