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Print Recipe

Pork Pozole

Ingredients:

2 lbs. pork shoulder trimmed and cut into 1 inch pieces and salted
1 onion chopped
3 garlic cloves chopped
2 tsp dried oregano
2 bay leaves
3 dried red New Mexico Chili’s - stemmed and seeded
2 cups hominy drained and rinsed or 1 cup dried, soaked and cooked
3-4 cups chicken broth
2 T olive oil
2 T lime juice
1/4 cup cilantro chopped

Toppings

1 avocado chopped
2 cups green cabbage shredded
4 scallions finely sliced
5 radishes thinly sliced
2 limes cut into wedges
1 jalapeno thinly sliced
4-6 tortillas warmed

Preparation:

In a 6 quart stock pot over medium heat add 2 T olive oil and pork pieces (in 2 separate batches) until brown, set aside. Add more oil if necessary then cook onion and 2 garlic cloves for 2-4 minutes until soft. Add pork, broth, hominy, oregano and bay leaves to pot and simmer over medium for 20 minutes. Spoon off any scum that may be at top.

While pork is simmering toast chili’s in a skillet over medium heat for 30-45 seconds until soft. Transfer them to a bowl and cover with boiling water. Soak for 15 minutes until soft. Take chili’s and put in blender with a little soaking liquid and 1 clove garlic and a pinch of salt, puree until smooth paste. Put in bowl and set aside.

Next add chili puree to the pork and cook 5-10 more minutes. Check thickness, may need to add more liquid, check salt too. Add 1/4 cup chopped cilantro and lime juice to taste.

To serve - Family style with the Pot of Pozole in the middle of table or serve individual bowls and let everyone garnish with their favorite toppings. Serves 4-6.

Serve with:

Kunde Family Winery Merlot