Spicy Mexican Pozole

Spicy Mexican Pozole

YIELDS: 8 Servings PREP TIME: 25 mins COOK TIME: 2 hrs 45 mins TOTAL TIME: 3 hrs 10 mins 

1 ½ lbs pork shoulder
2 garlic cloves peeled
1 tbsp cumin powder
1 onion chopped
2 garlic cloves chopped
2 tbsp olive oil
½ tsp black pepper
½ tsp cayenne
2 tbsp chili powder
1 tbsp salt
¼ tsp oregano
4 cups white hominy, drained and rinsed
3-5 cups pork broth, from cooking the pork shoulder
1 cup diced green chilis
Salt
2 jalapeños , chopped
Garnishes 
Lots of lime/lemon wedges
Sliced radishes
Chopped cilantro
Shredded green cabbage
Fresh fried corn tortillas
Tools 
Cutting board 
Knife
Large pot 

  1. Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapeños if you are using them and get the hominy drained and rinsed.
  2. Place the meat in a large pot and just cover with lightly salted water.
  3. Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  4. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  5. Remove meat and broth, reserving both.
  6. Sauté the remaining chopped onion and garlic in oil until translucent.
  7. Add the remaining spices, stir for a minute.
  8. Cut the reserved pork into 1 inch cubes and add to the pan.
  9. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapeños.
  10. Cook at a simmer, covered, for 2 hours until the meat and hominy are tender.
  11. Degrease the stew, taste for salt, and serve in soup bowls.
  12. This is a delicious recipe and well worth the effort to make.
Recipe adapted from: Food.com