Pork Leg Pozole for a Hangover

Name: Pork Leg Pozole for a Hangover
Yield: Serves 13 servings
Ingredients: 2.2 lbs pork leg, cut into large pieces (1 kilo); 1 bunch mixed aromatic herbs (such as bay leaf, thyme, marjoram); Salt; For the broth:; 3 onions, peeled and chopped; 7 garlic cloves, peeled and chopped; 7 dried guajillo chiles, toasted or lightly fried; 3 dried ancho chiles, toasted or lightly fried; 3 avocado leaves, toasted; 1 sprig epazote; Pinch toasted oregano and thyme; 8 1/2 cups cooking broth (2 liters); 6.6 lbs pre-cooked hominy (3 kilos); Salt; For garnish:; Finely chopped lettuce and cabbage, washed; Finely chopped onion; Chopped radishes; Pork cracklings or duros (fried wheat snacks); Chopped beet greens, washed; Lime wedges; Sour orange wedges; Dried árbol chiles; Fresh green chiles, washed; Dried oregano; leaves Dried aromatic herb leaves, only the; slices Avocado; Corn tostadas

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A simple, delicious pozole with great flavor—perfect for a hangover.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A simple, delicious pozole with great flavor—perfect for a hangover.

Saved

Ingredients

Serves 13 servings

2.2 lbspork leg, cut into large pieces (1 kilo)
1 bunchmixed aromatic herbs (such as bay leaf, thyme, marjoram)
Salt
For the broth:
3onions, peeled and chopped
7garlic cloves, peeled and chopped
7dried guajillo chiles, toasted or lightly fried
3dried ancho chiles, toasted or lightly fried
3avocado leaves, toasted
1 sprigepazote
Pinchtoasted oregano and thyme
8 1/2 cupscooking broth (2 liters)
6.6 lbspre-cooked hominy (3 kilos)
Salt
For garnish:
Finely chopped lettuce and cabbage, washed
Finely chopped onion
Chopped radishes
Pork cracklings or duros (fried wheat snacks)
Chopped beet greens, washed
Lime wedges
Sour orange wedges
Dried árbol chiles
Fresh green chiles, washed
Dried oregano
leavesDried aromatic herb leaves, only the
slicesAvocado
Corn tostadas

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Steps

1

In a large pot, bring 6 quarts of water (about 6 liters) to a boil over high heat. Add the pork leg, aromatic herbs, and salt. Cook for 2 hours over medium heat, then turn off the heat and let cool.
2

Blend all the broth ingredients with some of the pork cooking broth. I include the herb leaves from the broth. Pour into a large pot, add the pre-cooked hominy and remaining broth, and cook over medium heat for 1 hour or until the hominy kernels pop or puff up. Reduce to low heat to keep warm.
3

Cut the meat into pieces and arrange on a tray with the garnishes. Bring to the table and serve the pozole very hot in deep bowls, with garnishes as desired. Enjoy with tostadas or tortilla chips.