Posole/Pozole

[_e.]

Would like to know more about this dish...I make it using Guajillo (or Ancho, not sure) chiles and a couple of Chipotles for the smokey flavor.
The rest of the ingredients are mainly chicken broth, onion, pork loin, and of course hominy. Any advice or anectdotes are welcome.

 

[SAChick]

Had pozole for the first time about ten years ago and I loved it. I like a red version like menudo. I made it about three weeks ago and it was my best yet. I use a recipe but it's a learning experience to get it exactly the way I like it. I tend to use more meat and menudo spice than the recipe calls for. I use menudo spice instead red chili powder and mexican oregano instead of regular oregano. Here's the recipe I use. It's quick and easy.



Ingredients

* 2 1/2 lbs pork shoulder, cut into 1-inch cubes
* 2 tablespoons oil
* 1 onion, chopped
* 3 garlic cloves, minced
* 10 cups chicken broth
* 1 teaspoon dried oregano
* 2 teaspoons salt
* 3 tablespoons ground red chili powder
* 3 cups white hominy, drained

Directions

1. Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
2. Remove the pork with a slotted spoon and keep warm.
3. Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
4. Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
5. Reduce heat to low, cover, and cook for about 90 minutes.
6. Add hominy and cook for 15 more minutes.
7. Check seasonings and add more chile powder or salt according to taste.
8. Ladle into soup bowls.
9. Serve with hot corn tortillas and garishes.
10 GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.