A delicious pozole recipe featuring pork cooked with aromatic spices and served with fresh toppings. This unique take on pozole highlights the absence of tostadas, emphasizing the warm, broth-filled soup experience.
1: Chop pork into cubes.
2: Place in pot with one onion, one whole garlic, and four bay leaves.
3: Add two tablespoons of salt.
4: Skim foam off the top as necessary.
5: Boil meat for 1.5 hours on medium low.
6: For the sauce, remove seeds from chiles (6 Chile de arbol, 24 guajillos, 1 Chile ancho, 1 Chile morita, and 2 chiles puya) and boil until soft.
7: Place in blender with 1/4 onion, 6 garlic cloves, 1 tablespoon salt, cumin, oregano, knorr chicken bouillon, and 1 cup of broth from pork.
8: Blend until smooth.
9: Add sauce to pot and strain.
10: Add 4 cups of hominy and skim off fat if necessary.
11: Add salt to taste if necessary.
12: Bring to a boil and simmer for 30-45 minutes.
13: Serve in a bowl with cabbage, radishes, lemon, salsa, and tostadas.
