Directions
- 1Sear the pork with onions.
- 2Add beef stock and water.
- 3Remove the stem and seeds from the dried chiles.
- 4Boil the chiles with onion and garlic.
- 5Blend the boiled chiles, onion, and garlic with sazon, salt, and chicken broth to create the pozole paste.
- 6Skim off the impurities from the top of the cooking pork.
- 7Add the pozole paste to the pork mixture, straining it as you pour.
- 8Let the mixture cook for about an hour.
- 9Add the hominy to the pot.
- 10Cook the hominy with the mixture for at least another hour to absorb the juices.
- 11Fry some homemade tostada chips.
- 12Serve the pozole in a bowl.
- 13Garnish with diced onions, cilantro, cabbage, and radishes.
- 14Add the fried tostada chips on the side.
- 15Squeeze fresh lime juice over the pozole before eating.
Ingredients
- 2.5 pounds pork
- onions
- 4 cups beef stock
- 4 cups water
- chile guajillo
- chile ancho
- garlic
- sazon
- salt
- chicken broth
- hominy
- radishes
- cilantro
- cabbage
- lime
Equipment
potblenderladlestrainercast iron pan
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