Sanjuana's Pozole (Rich Corn and Pork Soup)

Name: Sanjuana's Pozole (Rich Corn and Pork Soup)
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: One 2-pound/1 kg pork shoulder; 8 cups stock or water; 1 onion, chopped; 2 cloves garlic, minced; Salt and freshly ground black pepper; 3 cups/750 ml dried whole yellow hominy; 6 dried ancho or guajillo chiles; Tortillas; Cabbage or iceberg lettuce, shredded; Onions, finely sliced

Recipe courtesy of Chuck's Week Off: Mexico

Show: Chuck's Week Off: Mexico

Episode: Guadalajara

Sanjuana's Pozole (Rich Corn and Pork Soup)

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Level: Easy
Yield: 4 servings

Total: 3 hr
Prep: 30 min
Inactive: 30 min
Cook: 2 hr

Level: Easy
Yield: 4 servings

Total: 3 hr
Prep: 30 min
Inactive: 30 min
Cook: 2 hr

Ingredients

Pozole:

One 2-pound/1 kg pork shoulder

8 cups stock or water

1 onion, chopped

2 cloves garlic, minced

Salt and freshly ground black pepper

3 cups/750 ml dried whole yellow hominy

6 dried ancho or guajillo chiles

Garnish:

Tortillas

Cabbage or iceberg lettuce, shredded

Onions, finely sliced

Directions

In a large pot, add the pork, stock or water, garlic and onions. Sprinkle with salt and pepper. Bring to a boil over medium-high heat, and then reduce the heat to low and simmer until the meat falls off the bone, about 2 hours. Remove the pot from the heat. Take the pork from the pot and set aside to cool. When cool enough to handle, remove the meat from the bone and shred it with your hands. Strain the stock if desired and put back in the pot. Add the shredded meat. Meanwhile, in another saucepan, cook the hominy in salted boiling water until very tender, about 1 hour. Strain and add to the posole. In a bowl, rehydrate the chiles with a ladle of the hot braising liquid for 30 minutes until soft. Puree in a blender and add to the posole. Adjust the seasoning and serve with tortillas and little bowls of your choice of garnishes.