Pozole recipe

I have been craving pozole for a few weeks now. I love the rich stem with the zingy lime and the fresh toppings. I know several people who make really good pozole. But since no one has made any I could partake in in months, I decided to try my hand at it. I made a batch years ago, worked on it all day long. It turned out wonderfully. I haven't been able to duplicate that since. I've spent a good deal of internet browsing time looking at pozole recipes, but none seemed to duplicate my one successful pot of pozole.

So today, I just went to the store and bought a variety of ingredients I thought might make the rich, deep red chili-based broth that is the heart of a really good pozole. Then it has to have both pork and chicken, cooked for a long time to be tender but also make the flavors rich. Lastly, of course, if the hominy. I love hominy. There aren't enough uses for it in my opinion.

The wonderful concoction I created satisfied all of my pozole cravings. So good. So warming. A wide melding of lovely flavors.

POSOLE
INGREDIENTS

Note: I did not use all of the ingredients
pictured. Use the ingredient list for what
I actually did use.

four bone-in chicken thighs (I threw in 
     a little leftover grocery store 
     rotisserie chicken, too. I'm all 
     about using up leftovers.)
1 pound pork roast such as shoulder or    
     butt, I used a boneless leg roast
1-2 T canola oil
salt and pepper to taste
1 t cumin
1 onion, sliced
1 T crushed garlic
4 cups chicken broth
1 cup chopped parsley
1 cup chopped cilantro
sauce from one can of adobo chilis
4 oz can mild green chilis
8 oz can tomato sauce
1/2 cup red taco sauce, medium heat
11 oz can tomatillos, quartered
29 oz can hominy

TOPPINGS: shredded cabbage, lime, cilantro, diced onion, salsa, sour cream, shredded cheese

1) Remove skin, if any, from the thighs. Cut pork into similar sized chunks.



2) Heat oil in a large stock pot. Add meat. Season with cumin, salt, and pepper. Sear.

3) As meat sears, add onion and garlic.


4) When meat has browned and onions have softened, add chicken broth, parsley, cilantro, adobo sauce, green chilis, tomato sauce, and taco sauce.



5) Bring to a boil. Cover with a lid and reduce heat to medium-low. Simmer for one hour.

6) Remove chicken and pork from broth. Set aside and let cool. Meanwhile, add tomatillos and hominy. Continue cooking with lid on over medium-low heat.
7) Once the meat has cool, remove chicken from the bone and cut into bite-sized pieces. Cut pork into bite-sized pieces. Return meat to the stew. Cook for another 30 minutes.

8) Serve with choices of toppings. Standard toppings include shredded cabbage, lime, cilantro, diced onion, salsa, sour cream, and shredded cheese. Could go with tortilla chips and guacamole or diced avocado, as well.

I like mine with cabbage, lime, cilantro, salsa, and cilantro. A little diced mild onion is always good too.