- 6 pounds pork pozole mix (trotters, neck bones, and pork shoulder cubes)
- 5 quarts water
- 1 onion, peeled and quartered
- 1 head garlic, peeled and crushed
- 2 bay leaves
- 8 ounces dried Guajillo chile pods
- 1 tablespoon Mexican dry oregano
- 1 teaspoon cumin
- 1 can (108 ounces) hominy, drained
- 1 cabbage, shredded
- 2 bunches radishes, stemmed and sliced thinly
- 1 onion, peeled and chopped
- 1 bunch cilantro, stemmed and chopped
- limes, cut into wedges
Step 1: In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top. When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt.
Step 2: Lower heat, cover and simmer for about 1 to 1 1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.
Step 3: Remove stems off chili pods. Pry open and remove seeds.
Step 4: In a bowl, soak in about 2 cups warm water for about 30 minutes or until softened.
Step 5: In a blender, process softened chilies and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces.
Step 6: Add red sauce to the pot of simmering meat. Add Mexican oregano and cumin. Add hominy.
Step 7: Continue to simmer, covered, for about 1 to 1 1/2 hours or until meat is fork-tender. Season with salt to taste.
Step 8: Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges. Enjoy!
Author : ozelkadin.net