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  • Bertha Iñiguez

Iñiguez Red Pozole

Updated: Apr 13


2 heads of garlic

1 - 2 onions, peeled

5 lbs. boneless pork butt, cut into chunks

5 or 6 plum tomatoes or tomatillos

6 ancho and/or pasilla chilies

2 15-oz. cans hominy, rinsed and drained

Knorr Suiza bouillon cubes or salt to taste

oregano

1 small head of cabbage, shredded

radishes, sliced

limes

cilantro

tortilla chips

In a large pot, add garlic, onions, pork, and enough water to cover the meat.

Bring to a boil, reduce heat, and cook about 1 1/2 hours, until meat is tender.

Remove onions and garlic.

Squeeze out softened garlic cloves, and blend with onions, tomatoes or tomatillos, and salt to taste. Set sauce aside.

In a smaller pot, add chilies and enough water to cover.

Cook chilies until softened, then press through a colander, straining out seeds and skins. Set aside.

Rinse and drain the hominy, and add to the meat.

Cook for about 30 minutes, adding bouillon cubes or salt to taste.

Add reserved chilies to the pot.

Serve with sauce, and garnish with oregano, shredded cabbage, sliced radishes, limes, cilantro, and tortilla chips.


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