Pozole (Mexican hominy stew/soup)

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Heres a recipe for a red pozole i came up with. can be made as spicy as you wish

2 lbs boneless country style pork ribs
2 cups chicken broth
30 oz can white hominy,rinsed and drained
1 large onion sliced in half
4 large cloves garlic peeled and sliced
1 Tbsp cumin
1/2 tsp oregano
3 dried mulato chilies (can use ancho)
2 dried  guajillo chillies (or other medium spicy chili)
sliced avocado

 

cut 1 of the onion halves into thin slices.
place in a heavy pot with the pork ribs.
add the garlic slices.
cover with water (about 4 cups or so should do it)
add the cumin and oregano
bring to a boil
simmer covered over medium heat 1 1/2 hours until the pork is very tender,skimming any foam that forms
remove the pork from the broth and reserve both
using 2 fork or 2 knives shred the pork

while the pork is cooking pour boiling water over the dried chilis and let soak for 30 minutes.
toss chilis in a blender with with the remaining onion half and a little of the soaking water. Make into a paste.

return the pork to the pot with the reserved broth. add the hominy. add 1/2 the chili paste and the chicken broth. return to a boil. If you like it hotter add the rest of the chili paste.
simmer 60 minutes

can be made 1-2 days in advance.
serve with sliced avocado,rice and tortillas

 

 

 

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