Pork Pozole Bowl (Print Version)
# Ingredients:
01 -
5 lbs pork shoulder or butt, roasted.
02 -
10 garlic cloves, split in half.
03 -
Salt—use 2 teaspoons.
04 -
1 whole yellow onion, sliced into quarters.
05 -
Four bay leaves.
06 -
3 big spoonfuls of chicken bouillon.
07 -
6 dried ancho chiles.
08 -
6 guajillo chiles, dried.
09 -
Dried chiles de arbol, for more heat (1-3, optional).
10 -
2 spoons of cooking oil.
11 -
Oregano, about a tablespoon, dried.
12 -
1/2 tsp ground cumin spice.
13 -
One small can (8 oz) of tomato sauce.
14 -
A splash of white vinegar (1 tsp).
15 -
2 large cans of white hominy (25 oz each, drained).
16 -
Finely shredded cabbage for garnish.
17 -
Chopped onions for garnish.
18 -
Fresh cilantro leaves for garnish.
19 -
Lime wedges, for squeezing over top.
20 -
Optional: Avocado slices for garnish.
21 -
Optional: Thin radish slices for garnish.
22 -
Soft, warm tortillas on the side.
# Instructions:
01 -
Slice pork into cubes about an inch thick. Fill pot with water, bring it to a boil, and skim off any foam.
02 -
Toss in onion, bay leaves, salt, 5 garlic cloves, and bouillon. Cook gently for an hour and a half.
03 -
Take seeds out of the chiles. Boil them for 15 minutes until they're soft and tender.
04 -
Blend softened chiles with a cup of broth and the leftover garlic until smooth. Strain out solids, then fry the sauce in hot oil for ten minutes.
05 -
Remove onion, bay leaves, and garlic from the pork pot. Add chili sauce, tomato sauce, seasonings, and hominy. Let it simmer another 30 minutes.
06 -
Ladle into bowls, pile on toppings, and serve with warm tortillas.
# Notes:
01 -
Fresh toppings truly make the flavors pop.
02 -
This broth is mild—add more chiles if you like it spicy.
03 -
Store leftovers in the fridge; stays good for 7 days.