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Frida's Fiestas Guadalupe Rivera [Buy Me]

Pozole de Jalisco
Red Hominy Stew from Jalisco

Ingredients

1 1/2 pounds/700g dried hominy

1 head garlic

2 pounds/1k loin of pork

1 pound/500g pork cut from the leg

1 onion

salt

3 1/2 ounces/100g ancho chiles, seeded devined, and soaked in hot water

3 1/2 ounces/100g guajillo chiles, seeded, deveined, and soaked in hot water

ACCOMPANIMENTS

1 head lettuce, shredded

dried oregano

12 radished, thinly sliced

chopped onions

lime wedges

20 tostadas

piquin chile

10 servings

1. Rinse the hominy well and place in a saucepan with water to cover. Add the garlic and simmer over low heat until tender.

2. Cook the meats separately in water to cover with the onion and salt, until tender. Drain and reserve the cooking liquid. Cut the meat into large chunks. Puree the chiles with their soaking water. Strain and add to the hominy. Stir the meat and some of the cooking liquid into the hominy. Add salt, bring to a boil, then simmer about 20 minutes, until the stew is quite thick. Remove and discard the garlic.

3. Serve the stew mounded on a platter. Surround it with the various Accompaniments.

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