Pozole

Happy Birthday to my best friend Camilley! We have known each other since 7th grade and have been Best Friends since the summer before 9th Grade. I love spending time with her and am SOOOO grateful that she 'followed' me and my family to our fair City. I love that We have been Visiting Teaching Companions for over 7 years. LOVE IT!! :) Have a Unicorn, Glittery and Fabulous Birthday Camille!! I love you!!

Ingredients:

For broth:

2-3 lb pork shoulder/butt                                       6 chicken thighs
1 tbsp oil (vegetable or canola preferred)                2 onions (Quartered)
1 head of garlic – peeled and smashed                    6 garlic cloves chopped or sliced finely
3 carrots chopped into large chunks                      ½ stalk celery chopped into large chunks
2 tbsp Cumin powder                                              2 tbsp Paprika (smoked)
2 tbsp oregano (Mexican)                                       2 tbsp coriander powder
2 bay leaves                                   2 tbsp Salt                1 Tbsp pepper

For Soup:

1 #10 can of white hominy (drained) Salt and pepper to taste

Garnishes:

3-4 limes cut into thin wedges                            1 head of green cabbage – thinly sliced
2 dozen radishes – thinly sliced/diced                 2 bunches of Cilantro chopped
2 bunches green onion chopped                          Red pepper flakes
Dried Oregano

Directions:

Place pork into large pressure cooker or large soup pot. You can add oil first and then sear each side of roast – but I skip this step as I want the roast soft and shreddable. Cover with water. (I put approximately 7 quarts of water. (If you want to do a ‘fast’ version use pork stock or chicken stock and reduce cooking time to 3-4 hours – just until roast is shreddable.). I bring water to a slow boil and then reduce heat to low. At this point you can skim off the gray matter that is at the surface. Add in the quartered onions, carrots, celery and head of garlic. This is also a good time to add in chicken, cumin, coriander, paprika, oregano and bay leaves. Cook on low heat setting for 6-8 hours. I don’t cover until the liquid has reduced by a couple inches. Then I add in more water (2 inches worth) and mostly cover. (I used a cookie sheet over the top of my canner)
After letting it simmer lo and slow, I pull out the carrots, onion, celery and garlic. Let cool over night in refrigerator. In the morning, skim off any fat that has hardened at top of soup. Add in hominy. Continue to let simmer for another 6 hours. Adjust seasonings as needed. Shred the meat or chop into smallish pieces either before refrigerating or after a couple of hours on the stove the second round.
Prepare garnishes.

Notes: Traditionally Pozole is served separately, People add in whatever garnishes they want to the delicious broth. I have even had it where the meat is separated from the broth and people add that in – however much they want. The oregano and red pepper flakes should be rubbed between palms as they are added to the bowl. Everyone can layer their soup however they want. Broth first or veggies first – You decide!  Enjoy!