Pozole Estilo Jalisco
This recipe comes from Store Support Manager Briza.
2 1/2 lb stewing pork
2 lb pork neck bones (call ahead and ask for the Meat Department to determine availability)
8 cloves fresh garlic
1/2 medium white onion, finely diced
2 cans hominy 28 oz, you can use yellow or white (but if you can find purple, you should give that a try!)
3 Chiles Anchos, deveined and soaked in hot water until softened
1 very ripe tomato
2 Chiles de arbol, toasted (optional)
For the Garnish: 1/2 sm green cabbage, finely sliced
For the Garnish: ½ med onion, finely diced
For the Garnish: 1 bunch radishes, round slices
For the Garnish: Limes, cut into wedges
For the Garnish: Tostadas
For the Garnish: Hot sauce (Chile de arbol based)
Trim off excess fat of stewing pork and pork neck bones. Cut into 2-3 inch pieces if possible. Place in a large bowel with cold water and rinse well.
Place meat in a 6qt pan and cover with cold water. Water level must be approx. 6 inches above submerged meat. Add onion, 4 garlic cloves and salt (1 to 2 tablespoons) to the pot. Bring to a fast and hard boil, then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. Remove and scoop off the gray foam that has appeared on the top. And taste for salt, if more is needed, add to your taste and boil the meat for 1 to 1 ½ hours or until meat is tender.
Open the cans of hominy and drain the liquid. Give it a quick rinse, reserve half a cup of the hominy, and add the hominy to the broth.
In a blender mix the chiles anchos, the remaining 4 garlic cloves, some salt, the ½ cup of hominy, 1 cup of the meat broth and the tomato. If you want your pozole spicy add the chile the arbol as well, otherwise you can omit it. Blend until smooth. Be careful when blending with the hot broth as this can cause pressure in the blender.
Add the sauce into the pot and let everything simmer for 30 more minutes. Serve the pozole in a bowl, and garnish with cabbage, onion, radishes. Serve on the side lime wedges and tostadas.
Yield: 4 servings