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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 18 |
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This is the culmination of all the numerous Pozole recipes I've tried. A little involved, but WELL worth the effort. Hope you like it. Not bad for a guero. Ingredients:
4 -5 lbs pork shoulder or 4 -5 lbs country-style pork ribs |
3 large smoked pork shanks |
3 -4 celery ribs |
3 large onions |
6 -8 dried guajillo chilies |
8 -10 dried new mexico chiles |
1 bunch mint |
1 bunch cilantro |
30 garlic cloves, whole |
1 tablespoon dried oregano |
3 (30 ounce) cans hominy, drained |
2 (49 1/2 ounce) cans chicken broth |
1 tablespoon cumin |
salt & pepper |
2 tablespoons vegetable oil |
1 bunch green onion, sliced |
shredded cabbage |
tortilla chips |
radish, sliced |
dried oregano |
Directions:
1. Trim fat from ribs. Add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. Bring to a boil; cover and simmer for 2-hours. Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth.
2. Stem and seed Chiles.
3. Roast chilies in dry cast iron skillet for approximately 2-minutes. Place chilies into bowl and cover with hot water and cover bowl. Let steep for approximately 30-minutes. In food processor, place 1-chopped onion and 10-cloves garlic. Process until minced. When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. Process until puree is smooth. Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. Cook for approximately 5 minutes or until puree has thickened. Turn off and remove heat.
4. Once shanks and pork have cooled, shred meat. Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. Turn down heat and simmer for 1-hour. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!
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