Pozole

Name: Pozole
Ingredients: 2 tablespoons vegetable oil; 1 garlic clove, minced; 1/2 onion, chopped; 1 1/2 lbs pork, cubed; 1 teaspoon oregano (Mexican if possible); 2 tablespoons chile powder (ancho powder); 3 -4 cups chicken broth; 1 (30 ounce) can white hominy, drained; salt and black pepper

9 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil
1 garlic clove, minced
1/2 onion, chopped
1 1/2 lbs pork, cubed
1 teaspoon oregano (Mexican if possible)
2 tablespoons chile powder (ancho powder)
3 -4 cups chicken broth
1 (30 ounce) can white hominy, drained
salt and black pepper

Directions

1

Saute onion and garlic in oil until clear and soft.
2

Add pork and sear.
3

Add broth.
4

Simmer until tender. (Depends on cut.).
5

Add remaining ingredients and cook for 30 more minutes.
6

Add broth or water for consistency desired. Traditionally, it's soup, but I like it thicker -- stew-like.
7

Salt and pepper at the end to taste.
8

Serve with cornbread or tortillas.
9

Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.