Before I left for Thanksgiving, I made pozole.
~3/4 lb pork bones from Belmont (or other custom butcher). (the pork neck bones you get at the regular store are often full of bone chips, which can be a PITA)
1 small onion un-peeled, cut in quarters
6 smashed cloves of garlic
2 bay leaves
simmer for ~3 hours, making 1 1/2 quarts of stock. Strain. Take meat off bones and reserve.
3/4 cup dried Los Chileros white corn pozole; soaked overnight. Or use a can of hominy..
1 1/2 cubed pork (with some fat) 1/2″ cubes
2 tbs oil or lard or bacon fat
1 1/2 cup chopped onion
2 smashed cloves of garlic.
2 chopped Roma tomatoes
1 tbs mexican oregano
1 tsp ground cumin
1 tbs chile caribe (or real ground chiles)
half a jar of La Frontera guajillo sauce. (Or Herdez guajillo sauce; it’s cheaper..)
salt to taste
juice of half a lime
Cook the pozole in water or stock until it’s nearly reconstituted.
Sauté pork in fat, until browned nicely
add onions & garlic, saute until translucent, add tomatoes, oregano, cumin, chile, the reserved pork from stock making, and some stock. Cook this down a bit.
Add pozole, guajillo sauce, a bit of salt and the rest of the simmering stock. Stir. If you need more fluid, add beer, chicken stock or water.
Bring to a simmer and cover allowing it to cook for 1-2 hours.
Pozole.. Feb 2015. Salem,Oregon
Serve with fresh corn tortillas, a squirt of limón, chopped onion & chopped cilantro.