Prep 1 hr
Cook 3 hrs
A lovely thick and red pozole that eats almost like a chili. You can add the pinto beans, but I prefer it with just the hominy. Pozole is made in Mexico as it was before the arrival of Columbus and the influence of Spain. Today it is found in specialty restaurants called pozolerÃas. In New Mexico it is spelled "posole." It is rumored that pozole is a sure-fire hangover cure. I tend to believe it! If you're feeling adventerous, add several pig's feet. They add a wonderful flavor and some people love eating the nice sticky connective tissue in the carpal bones. In any case, serve with lime wedges and chopped white onions.
- 1 quart water
- 1 lb stewing pork
- 3 garlic cloves, sliced
- 1 white onion, sliced
- 4 cups hominy, drained
- 1 tablespoon new mexico chile powder
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 3 dried New Mexico chiles, stems removed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white onions, finely diced
- 2 garlic cloves, chopped
- 1 tablespoon dried oregano
- 2 teaspoons flour
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup ground new mexico chile
- 1⁄2 teaspoon fine grain sea salt
- 1⁄4 lime
- Bring water to a boil.
- Rinse meat and add to water with garlic.
- When meat begins to brown, add salt and 1 T. chile powder. Mix in hominy and onion.
- Turn heat down and cook on low heat for 3 hours until beans and hominy are tender.
- Add more water and stir as needed while cooking.
- For the Red Sauce:.
- Combine olive oil, onion, garlic, and oregano in a medium saucepan over medium heat.
- Stir continuously until the onion starts to brown.
- Add flour and cumin, stirring until flour begins to brown.
- Whisk the chile into 2 1/2 cups of water, add to the saucepan, whisking all the time.
- Stir until it begins to thicken. Simmer for 15 minutes.
- Stir in lime juice, season with salt.
- Add this red sauce to the posole.