2 pounds pork shoulder, cut into 1-inch cubes
1 teaspoon salt
Freshly ground pepper
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano, plus more for garnish
1 to 2 tablespoons canned chipotle chiles in adobo
sauce puréed with 4 tablespoons water
2 lbs prepared dried pozole* or 2 30oz cans of prepared pozole
1 bay leaf
2 medium onions, 1 finely chopped, 1 diced
2 large garlic cloves, chopped
1 bunch of cilantro, stemmed, plus 2 tablespoons chopped
Garnish
6 radishes, thinly sliced
1 large or 2 small ripe Hass avocados, diced
2 limes, cut into wedges
Corn tortillas, warmed in the oven
To Use Dried Pozole
f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.
In a large, heavy saucepan or enameled cast-iron casserole, combine the pork, salt, pepper, cumin, oregano and chipotle puree (to control the spiciness, start with 1 tablespoon; you can always add more later). Add the liquid from the canned hominy along with the bay leaf and enough water to just cover the meat (about 2 cups). Bring the soup to a boil and skim off any foam that comes to the surface. Reduce the heat, add the finely chopped onion and cook the soup, covered, at a low simmer for 1 hour.
Add the hominy to the soup, turn the heat up a little and cook, uncovered, at moderately low heat until the pork is tender and the liquid has thickened slightly but is still soupy, about 50 minutes. (Posole is typically eaten with a spoon. If the soup becomes too thick, you can add water to recover that delicious broth.) Ten minutes before the soup is done, stir in the chopped garlic. Before serving, add the chopped cilantro.
Serve the pozole in deep bowls. Pass garnishes and let each guest to "personalize" their dish with their favorite toppings. Serve with warmed corn tortillas.
Posted: 7/6/2009 8:35:35 AM