POZOLE

prep time:: 30 min
total time:: 1 hr 30 minutes

Makes 6-7 plates

Pozole is one of the best known dishes of Jalisco, Mexico. Traditional pozole recipes can require most of a day to cook, but this version takes way less time (1.5hr). Buen provecho!

ingredients

1 tablespoons canola oil
1 pounds pork shoulder (add some bones for enhanced taste)
1 /2 onion
3 cloves garlic, minced
1/2 teaspoon dried oregano
A few bay leaves
salt to taste (between 1 to 2 tsp
2 1lb cans of white hominy (don’t drain)
3-4 mild whole ancho chiles or chile pods, seeded and stemmed
2 small tomatoes
6 cups of water
Garnishes:
thinly sliced radishes
shredded iceberg lettuce
finely chopped onion
squeezed lime
flat tostadas (fried tortillas)
Mexican oregano
“tajin” chile Powder piquin) or salsa Valentina (both could be find in Wal-mart)

directions

1
Blend the garlic, the onion, the oregano, the salt, the tomatoes, and the chiles with the water. Set aside.
2
In a large pot, put the meat (uncooked), the hominy, the whole bay leaves, the oil, and the sauce (prepared in previous step).
3
Boil for at least 1 hr. Once the meat is cooked, take it out and shred it by hand (traditional way) or cut it into bite size pieces; return meat to mixture. For better taste, leave mixture to cook on low for 1 extra hr. Finally, take out the bay leaves.
4
Serve the pozole in soup bowls with garnishes; it doesn’t taste the same without them!

Source: Tara & Jose's Version (saves time, keeps the flavor)