1 white onion, quartered
1 head of garlic (whole bulb)
8 chile guajillo (if you can’t find guajillo, use California or ancho)
Crushed chile de arbol 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
chopped cilantro, optional
Red pepper flakes(piquin) or fresh chile serrano…or both!
Dried Mexican oregano
1. Remove the stems and seeds from the dried chile 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. Note: If you feel comfortable toasting the dried chiles on a preheated comal(griddle), toast them for 20-30 seconds per side before softening them in water.
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 6 dinner size servings.
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.
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.
This red chile pozole I prepared with some turkey meat I had leftover. It was quite tasty!