Prep Time::25 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 50 mins
Servings::8
Ingredients
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
water to cover
1 head garlic, cloves peeled
salt to taste
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
2 (16 ounce) cans white hominy, drained
Toppings:
shredded lettuce or cabbage
1 small onion, diced
4 limes, quartered
Directions
Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.
Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.
Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.
Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.
Recipe Tip
This dish requires different cuts of pork: shoulder, loin, and leg. It's essential to have both lean and fatty cuts.
Editor's Note:
The cooking time for the hominy has been changed based on review feedback. The original recipe called for the hominy to simmer for 2 hours.