Pozole - Dave

This recipe is my version.

Ingredients

Ingredients - Pozole
Pati	Dave
6 lbs meat	6 lbs meat	3# chicken + 3# pork butt or 6# chicken or 6# pork butt
no	1 pkg	pigs feet (optional for flavor)
1 lb dried	2 or 3 cans (25oz cans)	hominy (drained & rinced )
1 head	3 cloves	garlic, papery outer layer removed but not entirely peeled (if using dried hominy)
1 whole	1/2	onion
5 sprigs		cilantro (fresh whole)
no	3	Bay leaves
no	1 TBSP	Mexican Oregano
1 TBLS	1 TBLS	kosher salt or sea salt
Ingredients - chili puree
2	5	ancho chiles (dark - sweet, smokey, mild hot)
3	5	guajillo chilies (long - mild & rich flavor)
	3	arbol chiles (small - HOT - Optional)
3 TBS	1/2	white onion (chopped)
3	3	cloves of garlic
1 pinch		cumin
2 whole		cloves
1 tsp		kosher salt or sea salt
3 TBS	3 TBS	vegetable oil
Garnishes
1/2 head	1/2 head	cabbage shredded or romain lettuce
1/2 Cup	1	large white onion diced
10	6	radishes sliced into half moons
6	6	limes quartered
in bowl	4 TBLS	Mexican dried Organo
in bowl	6	Arbol chiles finely chopped or chili powder
as needed	as needed	salt
in bowl	as needed	corn tortilla chips

Preparation

Step #1 - Hominy

• If using dried hominey let it soak overnight. Then the next day rince the hominey and put it in a large soup pot with about 3" over the top of the hominey. Add the head of garlic. Don't add any salt yet. Bring to a boil and simmer partially covered for 4 to 5 hours until hominey is tender and begins to bloom. Add water if needed as the hominey cooks to ensure enough water.

Step #2 - Meat

• Place the meat in a large soup pot. Add water to cover to the top layer of the meat by at least 2 inches. Add onion, cilantro, bay leaves and tablespoon of salt and bring to boil. Then simmer partially covered until the meat is cooked through and ender, about 35 minutes to 1 hour
  
  
• Drain the liquid off (strain) to save for the soup base
  
  
• Let the meat cool. Then remove the meat from the bones and cut into bite sized pieces. Wrap and set the meat aside in the fridge to keep until ready.
  
  
• In the soup pot, combine the cooked hominey and it's broth (discard the garlic head)... or the canned hominy and 2 cups of water with the meat broth. Taste for salt and add more if needed. Simmer for 10 minutes or more.
  

Step #3 - Chili base

1. remove stems, seeds and veins from chiles and discard
2. place chilies, clove of garlic and 1/2 white onion in a pot and just cover with water (3 cups)
3. Bring to a boil then simmer for 10 minutes then turn off heat
4. allow chiles to rest for 15 minutes to reconstitute
5. Add chiles, onion, garlic, cumin, cloves, salt, oregano and soaking liquid to blender
6. Blend for 1 minute until smooth
7. Strain the blended chile base & discard the pulp
   
   
8. In a pot, heat 3 tablespoons of oil over medium high heat
9. Add in chile base to hot oil
10. Bring to a boil and then simmer for 10 to 20 minutes stirring occasionally and allowing it to thicken and darken in color.

Step #4 - Assemble Pozole

1. Pour prepared chile base into hominy
2. add meat
3. Cook an additional 25 minutes on medium to low heat
4. I added Caldo and/or salt if needed to balance taste

Garnishes

1. shred cabbage
2. dice onion
3. slice radish into half moons
4. quarter limes
5. finely chop arbol chile
6. place garnish into individual serving bowls

Final Steps

1. Ladel pozole into individual bowls to server
2. add garnish as desired
3. enjoy