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Categories:
garlic water chicken broth country-style pork oregano boiling hot water white onion salt white hominy corn tortillas vegetable oil avocado white onion radishes lime wedges oregano hot red pepper
Viewed: 14 - Published at: 9 years agoIngredients
- 1 large head garlic
- 12 cups water
- 4 cups chicken broth
- 4 pounds country-style pork ribs
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 2 ounces dried New Mexico red chiles
- 1 1/2 cups boiling-hot water
- 1/4 large white onion
- 3 teaspoons salt
- two 30-ounce cans white hominy (preferably Bush's Best)
- 8 corn tortillas
- about 1 1/2 cups vegetable oil
- diced avocado
- thinly sliced iceberg or romaine lettuce
- chopped white onion
- diced radishes
- lime wedges
- dried oregano
- dried hot red pepper flakes
Method
- Peel garlic cloves and reserve 2 for chile sauce.
- Slice remaining garlic.
- In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork.
- Skim surface and add oregano.
- Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
- While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water.
- Soak chiles, turning them occasionally, 30 minutes.
- Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
- Transfer pork with tongs to a cutting board and reserve broth mixture.
- Shred pork, using 2 forks, and discard bones.
- Rinse and drain hominy.
- Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt.
- Simmer pozole 30 minutes and, if necessary, season with salt.
- Pozole may be made 2 days ahead and chilled, covered.
- While pozole is simmering, stack tortillas and halve.
- Cut halves crosswise into thin strips.
- In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.
- Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain.
- Transfer tortilla strips to a bowl.
- Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
- Serve pozole with tortilla strips and bowls of accompaniments.
