Pozole is one of the best-known dishes of Jalisco, Mexico. A traditional pozole requires most of a day to cook, but this version at Texas cooking.com is much faster. Pozole is served with a garnish tray with fresh ingredients, so that each person adds his own final touches. A nice Zinfandel/Cabernet blend goes well with this dish.
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Serves 6
2 tablespoons canola oil
2-1/2 pounds pork shoulder, cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
10 cups good chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground mild red chili (New Mexico, Anaheim) or chili powder
3 cups canned white hominy, drained
Garnishes:
thinly sliced radishes
shredded iceberg lettuce
finely chopped onion
chopped cilantro
lime wedges
Heat the oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides for about 5 minutes. Remove the pork with a slotted spoon and keep warm.
Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes.
Return the pork to Dutch oven and add the chicken broth, oregano, salt, and ground chilies or chili powder. Reduce heat to low, cover, and cook for 90 minutes. Add hominy and cook for 15 minutes more. Check seasonings and add more chili powder or salt according to taste.
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