The pozole is the perfect recipe to for your celebrations and is normally made in large quantities for large parties!
Read Related: Pork, Hominy & Vegetable Stew (Pozole Verde)
1½ lb, canned white hominy or pozole
4 lb pork shoulder or chicken breasts or a combination
3 garlic cloves
1 White onion halved
3 cups of white cabbage or iceberg lettuce, thinly sliced
2 bunches of radishes, thinly sliced
1 white onion finely diced
½ cup dried oregano
8 limes cut into wedges
20 corn tortillas whole, fried until crispy (tostadas fritas)
- Drain the pozole or hominy, pick over removing the very soft kernels. Rinse it thoroughly, set aside.
- Place the chiles de arbol on a griddle or comal, place it over low heat until aromatic, transfer to a bowl in the same comal dry roast the guajillo chiles until a few black spots are shown, and the chiles become softer, add to the bowl and cover with hot water. Soak the chiles for 15 minutes. Transfer the chiles to a blender and puree, pass through a strainer. Reserve.
- Bring 6 quarts of water to a boil, add onion, garlic and salt to taste, add the cubed meat, reduce the heat and cook the meat until tender; add the reserved chile puree and the hominy, taste for salt and keep it hot until serving.
- Serve with the garnishes aside; cabbage or lettuce, onion, radishes, oregano and limes that every guest can serve on top of their serving of pozole.
- The tostadas fritas are served to accompany the pozole.