Found this on my computer from 2020
Pozole
4- ancho chili peppers
4- guajillo chili peppers
4- pounds pork shoulder cubed
8- cups water for pork
2- cups water for steeping peppers
2- cups chicken stock
3- 15oz cans white hominy drained and rinsed well
1- large yellow onion rough chopped
7- cloves garlic peeled and rough chopped
1-TBS Mexican oregano dried
2-tsp ground cumin
2- bay leaves
Start the 2-cups of water boiling, while the water is heating, remove the stems and seeds from the peppers. After the water comes to a boil, remove from heat and add peppers to the water. Cover and let sit for at least 30 minutes.
Add the 8 cups of water to a large pot and then add the pork to the water. Toss in the bay leaves and the salt and bring to a rolling boil. Once boiling, lower heat to a slight boil and allow it to cook for about an hour. While boiling, remove the foam and scum from the top of the water with a spoon.
After the peppers have steeped for 30 minutes or so, removed them from the steeping water with a slotted spoon and place them into a blender. Reserve 1/3c of the steeping water.
Then add the onions, garlic, and oregano to the blender and pour in the 1/3c of steeping water. Blend until it’s very smooth, about 2-3 minutes. Add a little more water if needed to get the blender happy.
This next step is optional, but I pour the pepper liquid from the blender into a sieve to strain out the pepper skins and any oregano stems, you can skip this if you want.
With the pepper sauce now in a bowl, stir in the cumin and let it rest covered until your pork is ready.
Once the pork has finished cooking, remove the bay leaves and any foam that may be on top, and then stir in the chicken stock and the pepper sauce. Bring to a simmer.
While that is heating back up, open your cans of hominy and pour them into a colander. Trust me, you want to drain all of the liquid from them and then rinse the hominy VERY well. A lot of people who swear they hate hominy will like it once it’s prepared correctly.
Once rinsed, add the hominy to the pot with the pork and pepper sauce. Cover and let simmer for at least another hour stirring now and then.
When you serve the pozole you can have chopped onions, sliced radishes, chopped jalapeño, and shredded cabbage as a garnish if you want. I just go with it straight from the pot.
Got questions, give me a shout.
, lookin good
