100% REAL MEXICAN POZOLE 

COMPOSITION 

1 1⁄2 pounds of pork shoulder

2 peeled garlic cloves

1 tablespoon of powdered cumin

1 finely sliced onion

2 sliced garlic cloves

2 tablespoons of oil

1⁄2 teaspoon black pepper

1 and a half teaspoons of cayenne

2 tablespoons of chili powder from California

1 spoonful of salt

1/4 teaspoon of oregano

4 cups washed and drained canned white hominy

3 -5 cups of pork broth from the shoulder’s cooking

1 cup of sliced green chilis from a can (optional)

salt

2 entire fresh jalapenos, chopped (if desired)

3 whole ancho chiles, stemmed and seeded (optional garnish)

DIRECTIONS

1. Preparing this recipe is easy.
2. Prepare the onion, peel and chop the garlic, finely chop the two garlic cloves, mince the jalapeños and green chilies, if using, and drain and rinse the hominy.
3. For the garnish section, I boil my ancho chiles in a separate tiny pot (see below).
4. You can now begin cooking.
5. Just cover the meat with a small amount of lightly salted water in a large saucepan.
6. Add the two peeled garlic cloves, 1/2 chopped onion, cumin, pepper, and oregano.
7. Over medium heat, bring to a boil, skim off any froth that rises, lower heat, cover, and simmer for forty-five minutes.
8. Take out the meat and broth, setting aside.
9. Add the chopped onion and garlic to the oil and sauté until they become transparent.
10. Stir for one minute after adding the remaining spices.
11. Add the cubed pork, which has been set aside, to the pan.
12. Add the canned hominy, green chilies, and jalapenos (optional), and stir. If there isn’t enough pig broth, add chicken stock (I prefer to add it anyway for flavor; measure out two to four cups).
13. Simmer, covered, until the hominy and pork are soft, 45 to 60 minutes.
14. Simmer, uncovered, for a maximum of sixty minutes or until the onions and chiles are well mixed into the stock.
15. Pour the stew into soup bowls, season with salt, and degrease.
16. Making this recipe is really worth the effort because it is excellent.

The following garnishes are always served:

17. Lots of wedges of lime or lemon.
18. Cut radishes.
19. Chopped cilantro.
20. Shredded (not red) cabbage.
21. Freshly made or prepackaged corn tortillas.
22. Put ancho chiles in the blender with 1 1/2 cups of water, 1 clove of garlic, approximately 2 teaspoons of diced onion, and about 1 tablespoon of salt and pepper when they are soft from boiling—this takes about 15 minutes. After blending this thin, I strain it to remove the liquid’s “pulp”. If the pulp is too spicy for you, you can discard it. I add the pulp to the soup since I enjoy the flavor. If preferred, place the leftover liquid in a serving dish and let visitors pour it into their bowls. Take caution! It is warm!