pozole

I made pozole for the first time last night. Wasn’t hard, and turned out mighty good. Since I was always too worried about authenticity before to attempt it, I thought I’d put the recipe for White Girl Pozole here.
First, you get some pork. If we were Really Authentic we’d get a pig’s head, but since we’re white girls we’ll just go to Super Target. Vaguely Authentic would mean short ribs, but god forbid Target have anything so un-yuppie. I settled for loin roast.
Then you whack it up into fist-sized chunks. All the serious Mexican soups I’ve had demanded a knife and fork, and I wanted to preserve at least that part of it. One must resist the white girl urge to dice. Or cube. Or mince. (Oh, how we love to mince.) I cut a 2.2 pound roast into six chunks.
Then I browned it in two batches, deglazed the pan, and covered the whole thing with water. I sliced up half a head of garlic, threw it in there, added some oregano (in place of epazote) and a can of chicken broth, and let the whole thing boil for an hour and a half. If it foams, skim it.
While that’s going on, cover a couple of chiles nuevo mexico with boiling water. (You might also use anchos or guajillos if you have them, but I didn’t.) Cover and soak for a half an hour or whenever you remember them. Then put on some gloves to cut off the stems and de-seed. Roughly chop and put in a food processor. Roughly chop half an onion and put it in there too. Whir with however much of the soaking liquid you need.
Add as much of the results to the soup pot as you like. When the pork is about half an hour away from being fall-apart tender, cut some potatoes in half and stick them in there too, along with a couple cans of hominy. I also added some shredded cabbage, but I think it’s more traditional to add that straight to the bowls.
Dice a tomatillo, chop an avacado and some cilantro, quarter a lime. Let everyone dress their own bowls. Pozole will cure what ails ya, which is good because we’ve both got colds. And it reheats very nicely.

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