MEXICAN POZOLE RECIPE - (4.3/5)

Mexican Pozole Recipe - (4.3/5) image

Provided by Pattywak

Number Of Ingredients 25

For the red sauce:
For 6 generous servings and hopefully some leftovers :)
4 quarts of water
2 pounds cubed pork shoulder.
1 pound pork spare ribs or baby back ribs
3 cans (15 ounces each) hominy, drained and rinsed
1 white onion cut in quarts
8 large garlic cloves
Salt to taste
5 Guajillo peppers cleaned, seeded, open flat, and deveined (buy dried)
5 Ancho peppers cleaned, seeded, open flat, and deveined (out of pkg of dried)
6 Garlic cloves
1 medium white onion coarsely chopped
2 Tablespoon vegetable or canola oil
1/2 teaspoon dry Mexican oregano
salt to taste
For the Garnish:
1 Head of lettuce finely shredded
1 1/2 cup of onions, finely chopped
1 1/2 cup of radishes sliced
Ground Chile Piquin to taste
Mexican oregano
Deep fried Corn tortillas (Tostadas)
Limes, cut in wedges
Optional : Avocado chopped

Steps:

Heat water in a large stock pot. Add onion, salt and pork meat and spareribs . Salt. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. While cooking, skim top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion and garlic from the broth. Shred meat, and cover. Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft. Blend peppers using a blender or food processor with garlic cloves, chopped onion and oregano adding some of the water in which they were soaking. Puree mixture until smooth. Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes. Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through. Serve Pozole in large soup bowls and place garnishes on the