Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Pozole (Mexican Hominy Stew). It is one of my favorites food. This time, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Pozole (Mexican Hominy Stew):

1. You need 1.5 of # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
2. You need 1.5 of # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
3. Prepare 1.5 of # Pork Belly cut in large chunks (2in.)
4. Prepare 10 of large Dried Chiles (Guajillo, New Mexico)
5. You need 1 of Yellow or White Onion stuck with 2-4 whole cloves
6. Prepare 1 Tbsp of +/- Garlic
7. You need 1 of Bay Leaf
8. It’s 2 tsp of Toasted Cumin Seeds (important to toast them)
9. Prepare of Salt and Pepper
10. You need of Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish

Step to make Pozole (Mexican Hominy Stew):

1. If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that authentic flair.
2. Drain the hominy and put in a large caldero or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour.
3. During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seed
4. Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter.
5. Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is your Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic.
6. Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and bur Skim fat from surface if desired.
7. Add 1 cup chile purée and simmer for 10 minute Taste and correct seasoning. Add more purée if desired.
8. When serving, put pozole, meat and broth into big bowl Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired.
9. In my pic, I had White Rice left over so I just served over that. I KNOW….2 starche….sue me!

So that’s going to wrap it up with this exceptional food Pozole (Mexican Hominy Stew). Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!