Post a Free Blog

Submit A Press Release

Thursday, March 28, 2024
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
Action
Animation
ATP Tour (ATP)
Auto Racing
Baseball
Basketball
Boxing
Breaking News
Business
Business
Business Newsletter
Call of Duty (CALLOFDUTY)
Canadian Football League (CFL)
Car
Celebrity
Champions Tour (CHAMP)
Comedy
CONCACAF
Counter Strike Global Offensive (CSGO)
Crime
Defense of the Ancients (DOTA)
Documentary and Foreign
Drama
eSports
European Tour (EPGA)
Fashion
FIFA
FIFA Women’s World Cup (WWC)
FIFA World Cup (FIFA)
Fighting
Football
Formula 1 (F1)
Fortnite
Golf
Health
Hockey
Horror
IndyCar Series (INDY)
International Friendly (FRIENDLY)
Kids & Family
League of Legends (LOL)
LPGA
Madden
Major League Baseball (MLB)
Mixed Martial Arts (MMA)
MLS
Movie and Music
Movie Trailers
Mystery
NASCAR Cup Series (NAS)
National Basketball Association (NBA)
National Football League (NFL)
National Hockey League (NHL)
National Women's Soccer (NWSL)
NBA Development League (NBAGL)
NBA2K
NCAA Baseball (NCAABBL)
NCAA Basketball (NCAAB)
NCAA Football (NCAAF)
NCAA Hockey (NCAAH)
Olympic Mens (OLYHKYM)
Other
Other Sports
Overwatch
PGA
Politics
Premier League (PREM)
Romance
Sci-Fi
Science
Soccer
Sports
Sports
Technology
Tennis
Truck Series (TRUCK)
Ultimate Fighting Championship (UFC)
Uncategorized
US
Valorant
Women’s National Basketball Association (WNBA)
Women’s NCAA Basketball (WNCAAB)
World
World Cup Qualifier (WORLDCUP)
WTA Tour (WTA)
Xfinity (XFT)
XFL
HomePork Pozole and hominy in a mildly spicy chile broth garnished with...

Pork Pozole and hominy in a mildly spicy chile broth garnished with shredded cabbage

Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion.    See original recipe.

Ingredients

3 pounds boneless pork leg
2 25 oz. cans of hominy drained and rinsed
5 ancho chiles
5 guajillo chiles
1/2 white onion
3 arból chiles optional, use if you want a spicier broth
3 cloves of garlic + 1 head of garlic
1 tbsp Mexican oregano
3 bay leaves
3 tsp sea salt + as needed

Preparation

1 Pork and Pork Broth
2 Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
3 Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn’t pull apart easily after 45 minutes, cook for another 15 minutes.
4 When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
5 Shred the pork with your fingers into 1″ long pieces.
6 Chile Base
7 Remove the stems, seeds and veins from the chiles and discard.
8 Place the chiles, clove of garlic and 1/2 white onion in a pot and just cover with water (about 3 cups).
9 Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
10 Add the chiles, onion, garlic oregano and soaking liquid to your blender. Blend for 1 minute until smooth.
11 Strain the blended chile base. Discard the chile pulp that remains.
12 In a pot, heat 3 tablespoons of oil over medium high heat and pour in the chile base. Reduce the heat to a simmer.
13 Cook for 30 minutes until the base has thickened and darkened in color.
14 Hominy
15 Drain the canned hominy and rinse.
16 Put the rinsed hominy in a large pot and cover with 2″ of water.
17 Simmer while you are preparing the pork and chile base.

More Recipes

You may like more