Saturday, February 27, 2010
Pozole - Muy sabrozo
•3 whole ancho chiles, seeded and stemmed
•4 pounds pork shoulder blade roast, cut into 2-inch cubes
•2 pounds pork back ribs, cut into 2-rib portions
•Freshly ground black pepper
•4 quarts posole or canned white hominy, drained
•1/2 teaspoon dried Mexican oregano
•2 onions, peeled and chopped
•2 avocados, cut into chunks
•2 lemons, cut into wedges
•2 bunches radishes, washed and quartered
•1 head iceberg lettuce, shredded
•Dried Mexican oregano
•Tortilla chips or tostadas
Generously season the meat with salt and pepper. Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes. Do this in batches to avoid crowding the pan, adding additional oil as needed. Remove the meat with a slotted spoon and set aside. Pour off the excess fat from the pan. Deglaze the pan with about 1/2 cup water, scraping the browned bits off the bottom.
In a large pot, bring 4 quarts of water to a simmer and add the liquid from the skillet. Add the garlic, chiles, posole, oregano, and pepper to taste. Simmer 1 hour.
Add the browned meat. Simmer gently, partially covered, about 2 hours, or until the meat is very tender.