Pazole

enero 13, 2017

Ingredients

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3 lbs pork shoulder

4 garlic cloves, peeled

1 tablespoon cumin

1 onion, chopped

2 tablespoons oil

1⁄2 teaspoon black pepper

1⁄2 teaspoon cayenne

2 25 oz. cans or a bag of white hominy

1 teaspoon salt

4 tablespoon oregano

pork broth

whole fresh jalapeños or serrano peppers

5 whole ancho chilies

5 guajillo chiles

cilantro

3 bay leaf

6-8 radishes

6 limes

½ head of cabbage shredded

tortillas

Directions

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Prep Your Ingredients: Chop your onion, peppers, peel and chop your garlic and drain your hominy. Boil ancho, guajilo chilies in a separate small pot.
Cooking Meat: Salt your meat and place in a saucepan covered in water. Add 1/2 an onion, garlic, cumin, and oregano. Bring to a boil and then reduce heat and simmer while covered for an hour. Be sure to scoop our any foam that rise. Remove meat from broth and set both aside. Remove the pot of water with the ancho and guajilo chiles. Blend chiles with some broth and set to side.
Saute Meat: Saute chopped onion and garlic in olive oil until translucent. Cut pork into 1 cubes and add to the pan.
Add Final Ingredients: Stir in the canned hominy, pork broth, and blended chilis. Cook at a simmer, covered, until the meat and hominy are tender.
Garnishes: Lime wedges, sliced radishes, chopped cilantro, Mexican oregano, avocado, shredded cabbage, packaged fried corn tortillas. Garnish your pazole to your desire and enjoy with warm tortillas.