Pozole

Ingredients

• 4 inches of pork loin
• 2 guajillo chiles
• 2 chiles de arbol
• 1 30oz can hominy
• 6 cloves diced garlic
• 1 tsp dried oregano
• 1 tbsp dried cumin
• 2 cups chopped cabbage
• bay leaves
• 1 tbsp butter
• 1 tbsp tomato paste
• 1 tbsp chicken boullion
• 1 white onion, diced
• chopped radish for garnish
• cilantro for garnish
• avocado for garnish
• corn tortillas for garnish
• Juice of 1/2 lime

Instructions

1. Rinse, de-cap, and break apart chiles.
2. Chop pork, pressure cook roughly 2x covered in water with bay leaves, chiles, garlic, oregano, butter, cumin, tomato paste, chicken boullion, and half the onion.
3. Remove pork, shred.
4. Blend cooked broth.
5. Recombine pork, blended broth, cabbage, lime juice, remainder of onion, and hominy. Bring to boil, then salt to taste.
6. Serve topped with remaining ingredients.

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