Mexican Pozole

Mexican Pozole

Ingredients -

1 ½lbs pork shoulder
4-5 cups broth (from cooking the pork)
4 cups canned white hominy, drained and rinsed
4 cloves garlic, minced
2-4 jalapenos, diced (adjust quantity to taste)
1 large yellow onion, diced finely
1tablespoon cumin
2tablespoonsoil (canola or olive)
1 tsp black pepper
1 tsp cayenne
1tbsp salt, or to taste
1 tsp oregano (use Mexican oregano if available)

Preparation:

Like many soups, this pozole recipe takes a little while to make, though most of this is prep work. Start by chopping all of the vegetables and setting aside. Next, add the pork to a large pot and cover with lightly salted water, along with half of the onion and garlic, black pepper and oregano. Bring meat to a boil before reducing to a simmer, skimming off any foam that rises to the top, and covering; simmer for 45 minutes. Once the pork has simmered for 45 minutes, remove the pork and broth and set aside to cool. Once it is cool enough to handle, chop the meat into 1 inch pieces and sauté along with the remaining garlic and onion until the onions and garlic become translucent. Add these ingredients back to your stockpot, along with the hominy, the broth, cumin, and hot peppers. Bring to a boil, and then reduce to a simmer and cook, covered for 60-90 minutes until the hominy and the meat become tender. Taste and season with salt and black pepper as needed and serve.

(Serves 6)