Pozole
Serves 6
Ingredients
Method
½ kg. Pork Shoulder, Cut Into Chunks
2 Onions, Chopped
5 Garlic Cloves, Minced
2 Dried Chili Peppers
2 Bay Leaves
1 tsp. Cumin
1 l. Chicken Broth
800 g. Canned White Hominy, Drained And Rinsed
Salt To Taste
Pepper To Taste
Sauté one chopped onion and three minced garlic cloves until translucent.
Add the pork shoulder chunks and brown on all sides.
Add the chili peppers, bay leaves, cumin, and chicken broth. Simmer until the pork is tender.
Add the hominy and simmer for another 15 minutes.
Serve with chopped raw onion, a squeeze of lime, and other desired toppings.