Ingredientes

  • 4 guajillo chiles, deseeded and destemmed
  • 4 ancho chiles, deseeded and destemmed
  • ½ onion, peeled
  • 4 garlic, peeled
  • 1 cup water
  • 2 lbs. Hominy, drained and rinsed
  • ½ teaspoon dried oregano
  • 1 ½ cumin powder
  • 2 bay leaves
  • 6 cups chicken stock
  • 2 teaspoons salt
  • 2 cups leftover shredded pork shoulder
  • ¼ green cabbage, thinly shredded
  • 8 radishes, thinly sliced
  • 3 or 4 limes, cut into wedges
  • Tortilla chips (or 12 tostadas)

Pasos

  1. In a pot add chiles, onion, garlic, water and bring to a boil. Add ingredients to a blender and puree, strain and set aside.
  2. In a large stock pot, add chicken stock, chile puree, hominy, dried oregano, cumin powder, bay leaves and salt, bring to a boil and simmer for 30 minutes or until the hominy is softened. Then add shredded pork shoulder to the pozole and simmer for another 10 minutes.
  3. Ladle the pozole into big bowls, leaving enough room to add shredded cabbage, sliced radishes, limes and tortilla chips.
  4. Cook’s Tips:
  5. Pozole can be stored in the refrigerator for up to 3 to 4 days.
  6. Red sauce can be made in advance.