Ingredients

Pozole

• 1 large white onion, chopped

• 3 cloves garlic, chopped

• 1 teaspoon dried oregano

• 1 ¼ pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes

• 4 cups dark chicken stock

• 4 cups water

• 2 teaspoons Kosher salt

• 1 30-ounce can hominy, drained and rinsed

• 2 tablespoons bacon fat or vegetable oil

• 2 dried New Mexico (red Anaheim) chiles, seeded

• 2 poblano chiles, seeded and chopped

• 3 jalapeño chiles, seeded and chopped

• 1 cup canned tomatoes, drained and chopped

• juice of 2 limes

• ¼ cup freshly squeezed orange juice

Garnishes

• 2 avocados, coarsely chopped

• 1 white or red onion, minced

• julienned radishes

• lime wedges

• chopped cilantro

• fried tortilla strips

Instructions

Start the Pork and Broth

Place the onion and garlic in a large pot, then add the pork cubes. Add the broth, water, and salt, and bring to a simmer over medium-high heat. Reduce the heat, cover, and simmer for about two hours.

Every 15 minutes, remove the lid and skim the surface of the broth. Add the hominy and cook for 10 minutes.

Make the Chile Seasoning Mixture

Add dried New Mexico (red Anaheim) chiles to hot pan. Add bacon fat in a pan and then add rest of the chiles. Cook, stirring frequently, until very fragrant and slightly softened. Add half of the tomatoes and bring to a gentle simmer. Cook for five minutes, then transfer to a blender. Add the remaining tomatoes and purée until smooth.

Finish the Pozole

Taste the hominy to make sure it is cooked and has a pleasant texture. Stir in the tomato mixture. Add some of the citrus juices and taste. Add more if you’d like. Return to a simmer and cook until the pork is very tender, about 45 to 75 minutes.

Season and Serve

Adjust seasoning with salt if needed, then serve with the garnishes passed at the table.