Mexican Pozole

This is a wonderful, zippy stew that I first ate in Mazatlan at a small family run restaurant that you wouldn’t even notice if someone didn’t point it out. The “soup” is very easy to make and the finishing touches are the toppings that you pass around the table. It is a complete meal all by itself!

• 1 ½ pounds stewing pork
• Small amount of oil for frying
• 1/3 cup flour
• Salt and pepper
• 2 onions, chopped in large chunks
• 8 – 12 cloves of garlic – lots, minced
• ¼ cup Butter or olive oil
• 100 oz chicken stock (amount is approx. – buy the large containers)
• 1 8-oz can of chipotle chilies in adobe, chopped fine – seeds included – not the sauce except what sticks to the chili (if you can find the dried they are better. Use 4 - 8 ) If you are feeding sissies, use half the can or 4 dried) DO NOT use any other kind of chili!
• 60 oz of canned hominy
• 2 T. dried leaf oregano, rubbed in your hands to release the flavor
• 2 Limes
  

1. Cut the pork into small bite-sized pieces and place in a bag with the flour, salt and pepper and shake to coat
2. Heat about 2-3 T of canola oil in a heavy skillet and brown the pork. If your pan won’t hold it all easily, do it in small batches. Remove it all to a plate and keep it warm.
3. Add the butter or olive oil to the pan and cook the onion and garlic until the onion is translucent.
4. Take a good sized stock pot and put the broth in and heat. Add the pork, onion mixture, oregano and the chipotle

Simmer on the stove for 3-4 hours. Add the drained hominy, heat and serve.

{Add a squeeze of lime juice before the toppings.}

Serve with some or all of these toppings –

• Chopped sweet onion or green onion
• Chopped radish
• Shredded (fine) cabbage
• Crushed tortilla chips
• Diced avocado
• Cilantro leaves