1 white onion, quartered
1 head of garlic (whole bulb)
8 chile ancho or guajillos
3 (14 oz.) cans of Mexican style Hominy (maiz pozolero). I like alot of hominy, so I always add extra.
Crushed red pepper flakes or chile piquin
*traditionally, you would also add 1 or two trotters, pig’s feet to cook with the pork. I did not add them this time.
Shredded green cabbage or lettuce
Lemon or lime wedges
diced white onion
Red pepper flakes or fresh chile serrano…or both!
Dried Mexican oregano
Tips~Although I do really like the Juanita’s brand of hominy, I can only get it online. I discovered the the Busch brand also sells a Mexican-style hominy labeled “maiz pozolero”. it is sold in most Walmart stores.
1. Remove the stems and seeds from the chile ancho peppers, transfer to a sauce pan, cover with water and cook at a low boil for 15 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 1 1/2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside.
2. Slice the pork into 1 1/2 to 2 inch pieces and transfer to a large pot. Cover w/ water(about 10 cups), add the onions, whole bulb of garlic and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, cover partially and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is really tender and pulls apart easily, it’s ready.
3. Using a slotted spoon, remove the garlic and onion from the stock. Return heat to medium. Add the 2 cans of drained hominy, 2 full teaspoons of Mexican oregano(crushed),1 cup of water, and the chile ancho puree, stir well to combine. Bring to a boil, taste for salt. Cook for another 30 to 40 minutes. Yields
4. If you have time to let the pozole’ cook for a longer period of time, then do so. I think it always taste better, the longer it cooks. Some of the traditional garnishes for Pozole are lettuce or cabbage(shredded),sliced radishes, diced white onion, oregano, crushed chile piquin and lemon. I also like to add cilantro and minced chile serrano to mine.
This red chile pozole I prepared with some turkey meat I had leftover. It was quite tasty!