Pozole is a pre-Columbian Mexican dish I like to make.
Off the top of my head this is what I do.
Dice some boneless pork chops pretty small. Pan fry in bacon fat. Once brown add a half onion, a couple cloves of garlic(minced or smashed as I do it). For the final minute splash in a couple tablespoons soy sauce. Put in a pot with one large box of chicken broth. Add a couple cans of hominy.
Boil 5 ancho chilies, in another pot, until tender. Remove the stems and seeds before hand. Don't worry about getting all the seeds. The anchos really aren't hot. Put them in a blender with a large box of chicken broth. This helps make sure the chiles are well blended and free of big chunks. Add mixture to the pot. Squeeze a couple of limes. Salt to taste. Cook on a low setting for about an hour. Add cilantro at the end.
Since Pozole is a topped soup you should have a plate or bowls of the following garnishes.
Lime Wedges
Corn Tortilla Strips (raw, fried, or baked)
Shredded Cabbage(red)
Thinly sliced Radishes
Diced yellow onion
I usually fill the bowl 2/3rds with soup and then mound the garnishes.
I may have left something out, but I think that is spot on.
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I love to make it, but it's best made for gatherings as it serves 8+. I don't know that many people these days, so, I haven't made it in a while.
It's been one of those days where all I think about is food.
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