Cozy Pozole Bowl (Print Version)
# Ingredients:
01 -
Pork shoulder or butt roast, 5 lbs.
02 -
Garlic cloves, 10 (split up).
03 -
Salt, 2 tsp.
04 -
One yellow onion, chopped into quarters.
05 -
Bay leaves, 4.
06 -
Chicken bouillon, 3 tbsp.
07 -
Dried guajillo chiles, 6.
08 -
Dried ancho chiles, 6.
09 -
Optional: 1 to 3 dried chiles de arbol.
10 -
Oil, 2 tbsp.
11 -
Dried oregano, 1 tbsp.
12 -
Ground cumin, 1/2 tsp.
13 -
Tomato sauce, 8 oz.
14 -
White vinegar, 1 tsp.
15 -
White hominy (two 25 oz cans).
16 -
Must-have toppings: cilantro, cabbage, limes, onions.
17 -
Extra toppings: avocado, radishes.
# Instructions:
01 -
Cut pork into big chunks, pour enough water to cover. Stir in bouillon, salt, 5 garlic cloves, onion, and bay leaves. Let it cook on a gentle simmer for 1.5 hours.
02 -
Take seeds out of the chiles. Boil them for 15 minutes. Blend them up with the rest of the garlic and some of the water they boiled in until it’s smooth.
03 -
Pour the blended chile mixture through a strainer into a pot with oil. Let it cook on medium-low for 10 minutes.
04 -
Scoop out bay leaves and onion from the pork broth. Pour in chile sauce, hominy, tomato sauce, vinegar, and spices. Let it simmer for 30 minutes.
05 -
Top bowls with lime juice, cilantro, cabbage, onion, or any extra toppings you want.
# Notes:
01 -
It can be prepped in advance and frozen.
02 -
Pork can be swapped with beef or chicken.
03 -
Great for Instant Pot or slow cooking.