Pork Chile Colorado Pozole

Pork Chile Colorado Pozole

4 to 5 pound (bone in) pork butt or shoulder
1 large white onion, quartered
1 garlic bulb
8 to 10 chile ancho
2 large cans of Mexican style Hominy (29 oz each)
Oregano
Crushed red pepper flakes or chile piquin
Salt

1. Remove the stems and seeds from the chile ancho peppers, transfer to a sauce pan, cover with water and cook at a low boil for 15 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside.

2.In a large stock pot, transfer the pork, cover w/ water, add the onions, garlic bulb and about 3 tablespoons of kosher salt. Bring to a boil, lower the heat, cover and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is tender (falling off the bone), remove from stock and set aside to cool.

3. Strain the pork stock and return to pot. Heat to medium heat, add the 2 cans of drained hominy, 1 1/2 tablespoons of oregano,1 cup of water, and the chile ancho puree, stir well to combine. Bring to a boil, taste for salt. Cook for another 20 minutes. While that cooks, shred the pork(I left mine in bigger pieces) and remove any extra fat. Add to the pozole, stir well and cook for a few minutes.

4. My advice is, that if you have time to let the pozole' cook for a longer period of time, then do so. I think it always taste better, the longer it cooks. The most common garnishes for Pozole' are cabbage(shredded),sliced radishes,diced white onion,oregano, crushed chile piquin and lemon. I also like to add cilantro and minced chile serrano to mine.

Note: you can serve with tostadas or warm corn tortillas... I know that there many recipes, but this is my recipe and how I prepare it w/ what is available to me.

Pork Pozole