Abby's recipe for Pozole

Adapted from https://mexicanfoodjournal.com/red-pork-pozole/. So very tasty

Ingredients

• 3 pounds pork leg or pork shoulder
• 2 bay leaves
• 2 small onions, or 1 medium/large chopped
• 8 cloves of garlic
• 5 ancho chiles
• 5 guajillo chiles
• 1 tsp cumin powder
• 1 Tbs Mexican oregano 
• 2 Tbs olive oil
• 3-4 25 oz. cans of hominy drained and rinsed
• salt to taste

Directions

The first two steps are done in separate pots, started at the same time.

Pork and Pork Broth

• Place the pork, 5 cloves of garlic, bay leaves, and half the onion in a large pot and just cover with water (about 6 cups).

Chile Base

• Remove the stems, seeds and veins from the chiles and discard.
• Place the chiles, 3 cloves of garlic, oregano, cumin, and half the onion in a pot and just cover with water (about 3 cups).
• Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. The chiles will expand and become pliable from absorbing the water.
• Add the chiles, onion, garlic, oregano, and soaking liquid to your blender. Blend for 1 minute until smooth.
• Strain the blended chile base through a fine colander or sieve, pushing out any liquid. Discard the chile pulp that remains.
• In a pot, heat oil over medium-high heat and pour in the chile base. Reduce the heat to a simmer.
• Cook for 30 minutes until the base has thickened and darkened in color.

Assembling Your Pozole

• Drain the canned hominy and rinse.
• Add hominy, chili base, and shredded pork to the pork stock.
• Bring to a boil then reduce the heat and simmer for 30 minutes.
• Add salt to taste.

Garnishes that are usually served with are:.

• lots of lime/lemon wedges.
• sliced radishes.
• chopped cilantro.
• Shredded cabbage(not red). 
• Onion, finely diced
• Avocado, diced
• dried hot red pepper flakes
• corn tortilla chips