Pork Chile Colorado Pozole

• Gluten free

• Meat

  • 3 lbs Pork butt or shoulder

• Produce

  • 7 Chiles ancho or chiles guajillo
  • 1 Garlic, bulb
  • 4 cups Hominy mexican style
  • 1 tsp Mexican oregano plus more
  • 1/2 tbsp Oregano
  • 2 tsp Red pepper flakes or chile piquin
  • 1 White onion, large

• Baking & Spices

  • 2 tsp Salt plus more

• Nuts & Seeds

  • 1 tsp Cumin

Found on hispanickitchen.com

Description

Directions

• In a large stock pot, transfer the pork, cover with water, add the onion, whole garlic bulb and about 1 tablespoon of salt. Bring to a boil, lower the heat, partially cover and cook for a good 2½ to 3 hours, skimming the top. When pork is tender (falling off the bone), remove from stock and set aside to cool.
• While the pork is cooking, remove the stems and seeds from the chile peppers, transfer to a sauce pan, cover with water bring to a boil, reduce to a simmer and cook for 15 minutes. Drain the water, transfer peppers to blender, add 1½ cups of water and 1 teaspoon of salt, 1 teaspoon cumin, 1 teaspoon oregano and blend until smooth. Strain through wire mesh strainer for a smoother sauce. Set aside.
• Strain the pork stock and return to pot. Heat to medium heat, add the hominy, 2 teaspoons of crushed red pepper flakes (or dried chile piquin), 1/2 tablespoon of oregano, 1 cup of water, and the chile puree. Stir well to combine. Bring to a boil, taste for salt. Cook for another 20 minutes. While that cooks, shred or roughly chop the pork and remove any extra fat. Add to the pozole, stir well and cook for 25 minutes. If too thick, add a little more water, taste for salt.
• Serve with tostadas or warm corn tortillas and garnish with shredded lettuce or cabbage, sliced radishes, diced white onion, oregano, crushed chile piquin and lemon.