Pork and Hominy in a Red Chile Broth Pozole

We know this as pozole.

My daughters still remember the day we made this. I have been hunting for the recipe. It is in a rather old Sunset addition called "Cantina" When the food network first came on the dish network we were captivated by two female chefs, nicknamed the two hot tamales. They are Susan Feniger and Mary Sue Milliken. They have put together three top restaurants in Southern California. They also cooked Latino food on the air and were not afraid to snipe at each other.

At one time I had all of their cookbooks and each has a place with a recipe or two that is really good.. at least that I have tried. I have been recollecting them on Ebay and now I have a complete collection. The last one had the posole recipe.

It is a little more difficult to find the ancho chili peppers.. dried poblamo chili pods.. and even when I found them in my local Food4less they were not labeled.. They are very mild and dried up look like big brown pears..At Food4Less they were in bulk. The real cool part of this dish is the condiments.. yup Kelly this one is for you. It has sliced limes, radishes, onion, and cabbage condiments.. but some people may also include chopped up avocado, and fried tortilla strips.

Here is the recipe:

1 lb boneless stewing pork cut into 1 inch cubes
1/2 teaspoon of salt
4 Cups water
4 dried ancho chili peppers, stemmed and seeded
5 cloves of garlic
1 1/2 teaspoons of dried oregano
2 Tablespoons vegetable oil
1 large yellow onion diced
2 Cups of well drained canned hominy
3 Cups of chicken or pork stock, or as needed

Sliced radishes, shredded lettuce, diced yellow onion, corn tortilla chips, diced avocado, and lime wedges for garnish.

In a saute pancombine the pork cubes and salt with the water. Bring to a boil. reduce heat and simmer gently, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in the bowl. Set the meat aside, covering it with a tamp towel.

Place the ancho chiles in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and the chiles to a blender. Add the garlic and oregano and puree until smooth. Set aside.

In a heavy saucepan over medium heat, warm the vegetable oil . Add the onion and saute until golden, about 10 minutes, Add the pureed chili mixture, hominy and chicken or pork broth stock, adding more for a more soupy consistency. Stir in the reserved pork . Bring to boil. Reduce heat to medium low and simmer gently uncovered until the pork is fork tender, about 30 minutes. Taste and adjust seasonings.

Ladle the stew into warmed shallow bowls , Arrange the garnishes in the small bowls and let guests add to the stew to taste.

(Some People have used chicken for this.. but times need to be reduce as chicken cooks faster than pork stew meat)

Pat