- 2 pounds of Pork shoulder or roast
- 3 cups of canned white hominy
- 3 garlic cloves
- Salt as needed
- Water as needed
- 2 bay leaves
Red Sauce:
- 5 dry California peppers, washed and stems removed
- salt
- 1 garlic
- 2 black whole pepper corns
- 2 whole cloves
Sauce:
In a small pot California dry peppers, salt, garlic, black pepper, whole cloves, and fill pot with water. cook on high heat for 15 minuted then cover and remove from heat for
15 more minutes. In a blender add all the ingredients, and 3 cups of water blend all the ingredients well until very smooth. Once sauce is ready, strain through a fine sieve. Press sauce down with a spoon to make sure all the liquid goes through. The set aside.
Toppings:
- Cabbage or iceberg lettuce, shredded
- Onion, finely diced
- Radishes, thinly sliced
- Limes, cut into wedges
- Avocado, diced
- Oregano, dried
- Chile piquín, ground
Directions:
In a large pot 5 to 6 quarts add the pork, garlic, 2 bay leaves salt, and fill pot with water .Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is fork tender. Once the meat is fork tender add the sauce, white hominy, season with salt to taste and let it simmer for 15 more minutes to allow the flavors to come together.
Serving suggestions:
In a bowl serve warm with some meat in each serving and white hominy. Top with cabbage or lettuce, onion, radishes, oregano, avocado, piquin peppers for extra heat (optional) and some lime juice. Pozole is eaten with tostadas, fresh or store bought.