Mom's Style Pozole

Name: Mom's Style Pozole
Total time: 21600 s
Yield: Serves 15 servings
Ingredients: 4.4 lbs (2 kg) dried hominy corn (maíz pozolero); 4.4 lbs (2 kg) pork shoulder, cut into chunks; 4.4 lbs (2 kg) pork spine (neck bones or pork backbones); 1/4 dried ancho chile pepper; 5 cloves garlic; Salt, to taste; 1/3 cup shredded cabbage (about 30 grams); Shredded cabbage and/or lettuce; Chopped onion; Ground oregano; Sliced radishes; Lime wedges or lime juice

Alejandra Fragoso @alecatdra

NOTE: It's recommended to start this recipe a day before serving.

Alejandra Fragoso @alecatdra

NOTE: It's recommended to start this recipe a day before serving.

Saved

Ingredients

6 hours

Serves 15 servings

4.4 lbs (2 kg)dried hominy corn (maíz pozolero)
4.4 lbs (2 kg)pork shoulder, cut into chunks
4.4 lbs (2 kg)pork spine (neck bones or pork backbones)
1/4dried ancho chile pepper
5 clovesgarlic
Salt, to taste
1/3 cupshredded cabbage (about 30 grams)
Shredded cabbage and/or lettuce
Chopped onion
Ground oregano
Sliced radishes
Lime wedges or lime juice

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Steps

6 hours

1

Rinse the hominy corn.
2

Cook the corn with food-grade lime (cal) and enough water to cover by 2 to 3 inches (5 to 8 cm) for about 45 minutes, until the corn is slightly tender but not fully cooked.
3

Once cooked, let it cool, then add cold water to hydrate the corn for several hours, preferably overnight.
4

Once hydrated, rub the corn vigorously with your hands several times until the water runs clear and the kernels are clean, removing the nejayote (the cloudy water from the lime).
5

Cook the corn in plenty of water until the kernels burst open. Do not add salt at this stage.
6

In another pot, cook the pork shoulder and pork spine (well washed). Once boiling, add enough salt to the meat and skim off any foam or impurities that rise to the top.
7

Remove the seeds and veins from the ancho chile if you want it less spicy; leave them in for more heat. Cut the chile in half and soak it in enough water while the corn and meat finish cooking, or until fully rehydrated.
8

When the corn is fully burst, combine it with the cooked meat. Blend the chile with the 5 garlic cloves in a blender, strain, and add to the corn and meat mixture.
9

Let it simmer so all the flavors combine, and bring to a boil.
10

It's ready to serve. Garnish with shredded lettuce or cabbage, chopped onion, oregano, sliced radishes, and lime to taste. You can also serve with tostadas. Enjoy!