This stew is common throughout northern Mexico and the American Southwest; it is always available, but even more so at Christmas time because it is a traditional stew that is always simmering on the stove for guests. It is also a favorite dish in Jalisco and has endless variations. The corn in this dish is dried slack corn, also called hominy, and even though the stew takes a long time to prepare, it can be done in stages. Note that this recipe requires advance preparation.
1 1 pound 13 ounce can Teasdale White Hominy (available here)
4 pasilla or guajillo chiles
3 tablespoons vegetable oil
4 pounds pork ribs or 2 pounds ribs and a 2 pound roast, cubed
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly ground coriander seeds
1 1/2 teaspoons Mexican oregano
3 cups chopped onions
10 cloves garlic, sliced
1 1/2 cups chopped cilantro
2 cups finely shredded cabbage
1 cup minced onion
Put the chiles and enough water to cover in a medium size saucepan, bring it to a boil, reduce the heat, and simmer for 10 minutes. Reserve the water, drain the chiles, remove the seeds and stems. Place the chiles and the water in a blender and chop. Set aside or refrigerate overnight at this point.
Heat the oil in a large stockpot and saute the meat for 2 minutes, and then sprinkle with the salt, black pepper, coriander, oregano, onions, garlic, and saute for 3 minutes.
Drain the liquid from canned pozole, then add the pozole to stockpot. Add the reserved chopped chiles, cover the mixture with warm water, bring to a boil, reduce the heat to simmer, cover, and cook for 3 1/2 hours, adding water to keep the mixture covered. Taste the mixture and add more salt to taste.
Serve the pozole in large soup bowls and garnish with the cilantro, cabbage, and onion. Warm tortillas make a nice addition.
Serves: 12 to 15
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