Ingredients
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1 pound Pork Shouldercubed
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1 pound Pork Lioncubed
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1/2 pound Pork neck bones
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1 bulb Garlic
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1 Tomato
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4 ounces Guajillo chilesStemmed and seeded
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¼ teaspoon Oregano
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1 pinch Ground cumin
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2 cups Water
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16 ounce White hominy
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Shredded lettuce
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1 Small onion
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4 Lime
Directions
Steps
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1
Done
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Place the pork loin, shoulder, and neck bones in a large saucepan with enough water to cover. Add a head of garlic and sprinkle with salt. After bringing to a boil, reduce the heat, and simmer the meat for one hour, or until it is cooked through and soft. Add the hominy and simmer for 20 minutes, then bring to a boil. |
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2
Done
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Meanwhile, place the guajillo chiles and tomato in a saucepan, add enough water to cover, and bring to a boil. Simmer for fifteen minutes, until the tomatoes have softened, and then drain. |
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3
Done
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Add 2 cups water to a blender along with the tomato, chilies, cumin, oregano, and clove of garlic. Process till seamless. Save the chili sauce and pour the mixture into a fine-mesh strainer. |
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4
Done
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Transfer the pork to a work surface and shred it with two forks. Throw out the pig bones and garlic. |
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5
Done
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Stir the stew after adding the shredded pork and chili sauce. For five minutes, or until the flavors are completely blended, simmer the pozole. |
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6
Done
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Spoon pozole into serving dishes; garnish with onion and shredded cabbage; pass lime wedge on the side. |
