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white hominy water garlic salt pork shoulder pork loin pork tomato guajillo chiles clove garlic oregano ground cumin water toppings onion
Viewed: 31 - Published at: 5 years agoIngredients
- 2 (16 ounce) cans white hominy, drained
- water to cover
- 1 head garlic, cloves peeled
- salt to taste
- 1 pound boneless pork shoulder, cubed
- 1 pound boneless pork loin, cubed
- 1/2 pound pork neck bones
- 1 large plum tomato
- 4 ounces dried guajillo chiles, stemmed and seeded
- 1 clove garlic
- 1/4 teaspoon dried oregano
- 1 pinch ground cumin
- 2 cups water
- Toppings:
- 1 head iceberg lettuce, finely shredded
- 1 small onion, diced
- 4 limes, quartered
Method
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
