Nov 30, 1919, 12:00 AM
Post #3 of 6
Slowly boil one pound of bone-in pork butt or shoulder and 1/2 pound of boneless (bone gives the better flavor), in about four cups of water (to cover the meat). Yopu can put one clove of garlic and 1/4 of a small onion to the pork while it boils. Let boil for about an hour, then add 4 small cans of WHITE hominy (yellow doesn't tste the same and it is softer) or about 4 cups of white hominy plus 1/2 cup of the liquid of the hominy (to add to the flavor). Let boil for another 15 min. Mince the meat and season with salt to taste.
You can ad to this chile ancho directly by boiling it in the pozole for the last 10-15 min, or serve a salsa on the side (see recipe for dried chile salsa @ "I need a recipe" from 1-6-2002).
Serve with a garnish of dried oregano, finely chopped onion, shredded lettuce and cut lime.