PORK POZOLE

PORK POZOLE image

Yield 20-25 4 cup portions

Number Of Ingredients 14

32 cups water (total)
2 ea. Pork feet (optional)
8 lbs. Pork butt (clean, fat off)
1 lb. Fresh Roma tomato
10 oz. Fresh white onion
2 tbs. whole Mexican oregano
5 tbs. Salt
3 cups tomato sauce or 3-8 oz. cans of tomato sauce
4 oz. peeled fresh garlic
2 oz. dried pasilla chili pods (seeded)
2 Tsp. ground black pepper
½ Tsp. ground cloves
¼ Tsp. ground cinnamon
2-#10 cans Maiz para pozole. ( Fancy Mexican Style Hominy is the best)

Steps:

Wash corn with hot water, drain water, cover and put aside. Wash the pork butt and put it in a large or 20 quart pot. Measure your 32 cups of water in large bowl or pot and put aside. Next, soak the dried pasilla chili pods with 6 cups of water until tender. Use part of the remaining water to blend in a blender, the Roma tomatoes, onion, fresh garlic, black pepper and ground cloves until texture is very smooth. Then, add them to the pork meat in the pot. Put the remaining water in the pot with the pork meat. Add the salt, whole oregano, cover pot and cook on medium heat until meat is tender. Once the pork meat is tender, take it out of the pot cover and put aside. Immediately, blend in a blender the soaking pasillas and the liquid, ground cinnamon and add to the broth the pork meat cooked in. And last, add the corn to broth and continue to cook at low heat until corn is tender. Do not cook corn on high heat, it will disintegrate. Serve with: Pork meat Fresh shredded green cabbage Chopped fresh white onion Sliced fresh red radish Fresh squeezed lime juice to taste and salsa cruda (recipe available at epicurious.com Tostadas go great with pozole. Recommended drink: Fresh fruit tequila cooler. (recipe available at epicurious.com)