TINA'S HOLIDAY POZOLE

Tina's Holiday Pozole image

Provided by Tina Swain

Categories Chili

Number Of Ingredients 11

4 onions, divided
2 Tbsp oil, divided
4 Tbsp ancho chili powder
2 Tbsp oregano, dried
2 tsp additional oregano, dried
6 1./2 lb pork shoulders, cubed in 4-5 inch pieces
5 c chicken broth, low sodium
4 can(s) green chilies (7oz cans diced)
5 clove large cloves of garlic
4 tsp cumin, ground
4 can(s) white hominy, drained (15 oz cans)

Steps:

1. Thinly slice 2 onions. Heat 1 Tbsp. oil in stew pot sauté onion in oil until softened. Add 1 Tbsp and 1 tsp Ancho powder plus 1 Tbsp. and 1 tsp. oregano. Bloom until fragrant
2. Add pork cubes and 5 cups broth to stew pot. Bring to boil and bake 350 degrees for 2,hours or until tender.
3. Lift out pork pieces, let rest while you dice the remaining onions for about 7 minutes . Pour liquid from pot and refrigerate and skim any fat from liquid. In the stew pot heat the remaining 1 Tbsp. oil. sauté onions until tender and beginning to brown. Add remaining 2 Tbsp. and 2 teaspoon Ancho powder, the remaining 1 Tablespoon and 1 teaspoon oregano, chilies, garlic and cumin. Bloom in pan until fragrant. Cube or shred pork, add to stew pot along with any accumulated juices. Add the drained hominy
4. Bring to a boil and simmer 30 minutes. Serve with Chopped cilantro, lime wedges, radish slices, shredded cabbage and sour cream in desired for garnish