Pozole (Print Version)

# Ingredients:

01 - 5 pounds pork shoulder or butt roast.
02 - 10 cloves garlic, divided.
03 - 2 teaspoons salt.
04 - 1 yellow onion, quartered.
05 - 4 bay leaves.
06 - 3 tablespoons chicken bouillon.
07 - 6 dried guajillo chiles.
08 - 6 dried ancho chiles.
09 - 1-3 dried chiles de arbol (optional).
10 - 2 tablespoons oil.
11 - 1 tablespoon dried oregano.
12 - 1/2 teaspoon ground cumin.
13 - 8 ounces tomato sauce.
14 - 1 teaspoon white vinegar.
15 - 2 (25 oz) cans white hominy.
16 - Required toppings: cabbage, onion, cilantro, limes.
17 - Optional toppings: avocado, radishes.

# Instructions:

01 - Cut pork into cubes, cover with water. Add onion, 5 garlic cloves, bay leaves, salt and bouillon. Simmer 1.5 hours.
02 - Remove seeds from chiles, boil 15 minutes. Blend with remaining garlic and cooking liquid until smooth.
03 - Strain chile sauce into pot with oil, cook 10 minutes over medium-low heat.
04 - Remove aromatics from pork broth. Add chile sauce, tomato sauce, spices, vinegar and hominy. Simmer 30 minutes.
05 - Top with cabbage, onion, cilantro, lime juice and optional garnishes.

# Notes:

01 - Can be made ahead and frozen.
02 - Can use beef or chicken instead of pork.
03 - Can be made in Instant Pot or slow cooker.