Lucero's Pozole (Serves 6)
Here's what you'll need:
• 4 dried pasilla chiles, or 3 dried ancho chiles
• Hot water to cover chiles
• 2 Tbsp. olive oil
• 1 onion, sliced thin
• 1 Tbsp. dried or 2 Tbsp. fresh chopped oregano
• 3 cloves garlic, minced
• 3 15oz. cans of hominy, drained and rinsed
• 1 Celebrity Pork Loin Roast, End or Center Cut,
cut into 1/2" cubes (about 2.5 lbs.)
• 5 cups water
• 2 cups chicken broth
• 1/2 head of cabbage, shredded
• 3 limes, cut into wedges
• 6 radishes, sliced thin
Cut off the stems of the chiles, remove seeds, slice into strips and then soak in just enough hot water to cover. Meanwhile, sauté the onions and oregano with the olive oil over medium heat in a large pot until onions are just clear, but still firm. Add the garlic and stir. Pour chile mixture and 2 tablespoons of onion mixture into a blender and puree until smooth and liquid. Add the pork to the pot and sear on all sides of the cubes. Stir in chile mixture, hominy, chicken broth and all but one cup of water and cover. Bring mixture to a boil and then reduce heat to medium low and let cook 1-2 hours, adding remaining water as needed and stirring occasionally - - until pork is fully cooked and falls apart, while hominy is soft with a still slightly crunchy yellow germ. Serve in individual bowls, alongside plates of shredded cabbage, lime wedges, and radishes, as well as a small dish of salt and oregano.
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