> From: "Jarvis Cochran" >
> I would like to make some really good posole for the New Year. Thanks

Pozole (Pork and Hominy Stew)

1 lb. boneless pork, cut into 1 inch cubes
1/2 tsp. salt
4 cup water
2 dried ancho chiles, stemmed & seeded
5 cloves garlic
1 1/2 tsp dried oregano
2 Tbsp. veg. oil
1 Lrg. yellow onion, diced
2 cups (12-oz.) canned hominy, well drained
3 cups of chicken or pork stock or as needed

sliced radishes, shredded lettuce, diced onion, tortilla chips, diced
avocado & lime wedges for garnish
(personally I like shredded cabbage, cilantro, avocado, onion and lime for
garnish)

In a saute pan, combine the pork cubes and salt with the water. Bring to a
boil, reduce the heat to medium and simmer gently, uncovered, until barely
tender, about 20 minutes. Remove from the heat and let the pork cool in
the
liquid. Drain, reserving the liquid in a bowl. Set the meat aside,
covering
it with a damp towel.

Place the ancho chilies in the reserved warm cooking liquid and let soak
for
20 minutes. Transfer the liquid and chilies to a blender. Add the garlic
and
oregano and puree until smooth. Set aside.
In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the
onion and saute until lightly golden, about 10 minutes. Add the pureed
chili
mixture, hominy and chicken or pork stock, adding more stock if needed for
a
more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce
the heat to medium-low and simmer gently, uncovered, until the pork is
fork-tender, about 30 minutes. Taste and adjust the seasonings.
Ladle the stew into warmed shallow bowls. Arrange the garnishes in small
bowls and let guests add to the stew to taste.

Serves 4-6


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