Pork Pozole

Out of my forty or so posts, four, including this, have been soup-like dishes: sinigang beef ribs, nilagang baka and wonton-shrimp soup. What can I say? The temperature hasn’t been friendly enough for me. What nips the harshness of winter better than the comfort of a nice bowl of broth?

Pozole, as described by Wikipedia, is a stew-like dish made with hominy, choice of meat cuts, chile, seasonings and garnishes such as cabbage, onions, lemons and radish. It is tradionally served in Mexico on Christmas Day as a “celebration of life’s blessings”. Well, I truly am grateful to be inside my warm, safe home!

Makes 4 Servings

3 lbs pork shoulder meat, cut into serving sizes with bone in
5 to 6 pcs dried california chile
2 cups white hominy
4 cloves garlic, minced
1/2 onion, finely chopped
1 bunch radish, sliced
1 cup cabbage, sliced to shreds
2 limes, quartered
salt and pepper
water

In a deep pot, Boil pork in water until tender, adding more water as necessary.
Add garlic.
Remove ends and seeds of chiles.
In another sauce pan, boil chiles with around 3 cups of water until soft.
Run in blender until pureed or mush up by hand, squeezing out liquid. Reserve liquid.
Pour chile liquid onto pork stew.
Season with salt and pepper to taste.
Add hominy. Continue to simmer for an additional 5 to 6 minutes.
Garnish with cabbage, radish and onions.
Squeeze in lime juice and add hot sauce as preferred.
Serve hot with corn tostada.

TIPS:
1) Pork can be substituted with chicken parts or combination of both.