Pozole

Servings: 10Portions

Cooking Time : 2 hrs

Difficulty : Medium

Ingredients

• 4 L of water
• 1 Kg of pork meat cut into cubes
• ½ Kg of pork ribs cut in chunks
• 3 cans of Latin Deli white hominy rinsed and drained
• 1 white onion cut into 4 pieces
• 8 large cloves of garlicSalt to taste 

For the sauce

• 5 ancho chillies, cleaned, seeded and deveined
• 5 guajillo chillies, cleaned, seeded and deveined
• 6 cloves of garlic
• ½ medium onion, chopped
• 2 tablespoons of Sabrosano oil
• ½ teaspoon oreganoSalt to taste

For the garnish

• 1 finely chopped lettuce1
• ½ cup of finely chopped white onion
• 1 ½ cup finely sliced radishes
• Freshly ground piquín chilli
• Mexican oregano to taste
• Lemons

Preparation

• Take a large pot and heat the water. Add the onion, garlic, salt, meat and ribs. Bring to the boil and then lower the heat to cook the meat for about 2.5 hours or until it comes off the bone.
• While the meat is cooking, remove the layer of foam and fat that forms on the surface of the broth. If necessary, add more hot water to maintain the same level of broth in the pot.
• When the meat is cooked, remove it from the stock. Remove excess fat, rib bones, onion and garlic from the stock.
• To prepare the sauce, soak the ancho and guajillo chillies for 25 minutes in sufficient water. Once the chillies are soft, drain and place in a blender along with the garlic, onion and oregano.
• Add a little water and blend until it has the consistency of a smooth sauce.