Pozole
Authentic mexican pozole is made with simple ingredients; pork, hominy, onions, garlic, guajillo, pasilla chiles and salt.
The most important thing when making pozole is the ratio of ingredients, and cooking time. Slowly simmering the pozole allows the few ingredients to come together to create this mexican staple.
Equipment
A BIG stockpot
Small saucepan
Blender
Sifter
Ingredients
4 lb of pork shoulder.
1 can of white hominy
7 guajillo and 2 pasilla dried chiles
1 1/4 white onion
5 garlic cloves
3 Tablespoons +1 tsp salt
4 quart of water ( 8 cups, 4 liters approx)
Toppings:
Finely chopped lettuce, radish, dried mexican oregano, lime juice and some crushed chile the árbol (if you like it spicy)
Procedure
1. Cut the pork shoulder in big chunks and place the them in a large deep pot with water, 1 onion, salt and 4 garlic cloves. Cook on medium heat.
2. Once the water is boiling, remove the brownish foam that forms in the surface of the water.
3. While the pork is cooking, cook and hydrate the guajillo and pasilla chiles in a medium saucepan.
4. Add the cooked chiles to the blender, the remaining 1/4 of white onion, 1 clove of garlic and water just enough to blend.
5. Once the guajillo salsa is made, place a strainer over the big pot where the pork is cooking, slowly pour the salsa over the strainer and make sure the guajillo seeds and bits are trapped in the strainer. You can add a little fresh water over the remaining seeds and bits to make sure you get all the guajillo pulp in the pozole.
6. Discard the seeds and bits from the strainer.
7. Open the canned hominy and rinse it over a strainer, add the hominy to the stockpot, stir it and simmer everything on low heat for about 2 hours until the hominy is nice and soft and the pork is tender.
8. Once the pozole is ready, take out the pork, shred it and put it back into the pozole.
9. Serve with radishes, dried mexican oregano, finely chopped romaine or iceberg lettuce and freshly squeezed lime.
