I bought some Hominy several months ago with the intention of making pozole. After some success with tortilla soup, it was time to take the big messy plunge and make some pozole from scratch.
I used to recipe from "Taste Better From Scratch" which avoided some of the shortcuts. I was looking to get some experience with dried chilis.
The first part of the process is making the pork/soup base. I used a tenderloin since pork butts were too large. For the base you simmer pork, chicken stock, onions. bay leaves and garlic cloves for about 90 minutes.
The messy park is making the chili sauce. For this I used dried guajillo and ancho chilis. After deseeding I cooked them in boiling water for 15 minutes to reconstitute.
After that it was into the blender with a copy of the juice they were cooked in and some garlic cloves. After pureeing the mixture, I strained into a pot and cooked for an additional 15 minutes.
The last prep step was to add the chili mixture to the pork base along with the hominy, tomato sauce, Mexican oregano, cumin, white vinegar, salt and pepper. The onions, bay leaves and garlic cloves are removed before all the additions.
After doing some last-minute adjustments to the spicing, it is time to eat.
Pozole is typically eaten with toppings. I used cilantro, shredded cabbage, sliced radishes, avocado and lime.
It made a mess of the kitchen but the taste made it worth it.
Below are all the ingredients.
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Cooking the base.
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Chili pods used to make the chili sause.
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