In a big pot with water, add pork, pepper, bay leaves, onion, garlic and salt until it boils, then cover and reduce heat to a simmer. Let simmer 1 ½ hours or until the meat is done, skimming foam off top as necessary.
After 30 minutes of boiling, add the hominy.
Pork Backbone or Neckbone or Shank
Maiz Pozolero (Hominy)
Two - 25 Oz cans
Remove the stem and seeds from the chiles and let them soak for 20 minutes in boiling water. Blend with salt, pepper and garlic until you have a puree, adding more water as necessary.
Add the chile puree to a hot pan with the pork fat or oil and mix for ~5 minutes.
Pork fat or lard
Once the meat is done, take it out and cut it into small pieces. Then strain the broth and save it.
Add back the meat to the broth and add the chile puree, oregano, salt and pepper.
Simmer for at least ~30 min before serving.
Serve pozole with radish, cabbage and lime. Use the tostadas on the side.
Enjoy and ¡Que Viva México! 🇲🇽
You can replace the pork for chicken or make a vegetarian pozole by replacing meat for mushrooms.
Want to print your doc? This is not the way.
Try clicking the ⋯ next to your doc name or using a keyboard shortcut (