by Austin Carter
New Recipe
Course: Main Course Cuisine: Mexican Prep Time:15minutes minutes Cook Time:3hours hours Total Time:3hours hours 15minutes minutes Calories: 750kcal Author: Austin Carter
– Large Bowl – Large Pot – Blender – Heatproof bowl
– 3 lb. pork shoulder cut into 2″ pieces – Kosher salt – Freshly ground black pepper – 1 large yellow onion quartered – 3 cloves garlic sliced – 4 c. low-sodium chicken broth – 1 tsp. cumin seeds – 1 bay leaf
– 2 dried ancho chiles stem and seeds removed – 2 dried chiles de árbol stem and seeds removed – 2 dried guajillo chiles stem and seeds removed – 3 15-oz. cans hominy, drained, rinsed – Thinly sliced radishes
– Season pork and combine with ingredients in a pot. Simmer for 1 hour 30 minutes. – Soak chiles for 30 minutes, then blend into a smooth puree.
– Add chile puree and hominy to the pot, simmer for another 1 hour 30 minutes. – Season with salt and pepper.
– Serve pozole topped with radishes, cabbage, and cilantro.
Pozole Recipe
Pozole Recipe