*While we are well aware majority of these ingredients are not from TJ’s, we still wanted to share this delicious recipe. This was really fun to make over the weekend and is especially satisfying as the weather cools down.
- 2 ½ pounds pork butt shoulder (cut in cubs, ask the butcher to do it)
- 6 cups low sodium chicken broth
- 6 cloves garlic, chopped
- 1 white or yellow onion, finely chopped
- 3 15 ounce cans, hominy
- 5 dried guajillo peppers
- 5 dried ancho chili peppers
- 3/4 cup dried chiles de arbol
- 1 tablespoon mexican oregano
- 1 tablespoon cumin
- 1 bay leaf
- Fresh cilantro
- Queso fresco - my fav part!
- Fresh tortillas & chips on the side
1. Break the stems off the chiles de arbol, guajillo and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water for about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to your food processor. Add 2 cloves of garlic and 1/2 teaspoon salt and blend until smooth.
2. Sprinkle pork all over with the cumin and kosher salt; set aside. Heat your olive oil in a Dutch oven (we loved using our @lecreuset) or large pot over medium heat. Add the onion and cook, stirring occasionally, until soft. Add the chopped garlic (4 cloves) and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot. Add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
3. Stir in 6 cups chicken broth, oregano, bay leaf, 3/4 cup of the chile sauce. Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
4. At your last hour, stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the pozole is too thick. Serve with assorted toppings and warm tortillas.