Pork Pozole Soup
4
ingredients:
- 3 guajillo chiles, deseeded and torn into pieces
- 2.75 to 3 lbs butt-sliced southern style pork ribs (bone-in, ideally)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tbsp oregano
- 4 cup chicken stock
- 1 lime, juiced
- 15 oz can white hominy, drained and rinsed
- 2 tbsp cilantro
- Briefly toast the chile pieces in a hot pan, then allow to cool and crumble.
- Season the pork portions with salt and pepper, then sear on all sides in the hot pan with a tbsp of olive oil. When done move the pork to a 6 qt. crock pot set to low.
- Add a tbsp of olive oil back to the pan and begin cooking the onions. Once they begin to soften add the garlic and cook another two minutes.
- Add the onion and garlic mixture plus the chile pieces, oregano, and lime juice to the crock pot.
- Pour the chicken stock into the pan and bring to a boil to deglaze. Pour the hot stock into the crock pot.
- Cover the stock pot and cook for 3.5 hours or until the port is tender and falling off the bone.
- Remove and reserve the pork portions. Transfer the broth and solid to a blender and puree then return to the crock pot.
- When cool enough to handle, shred the pork. Return the meat to the crock pot with the hominy and cilantro. Cover and cook another 15 to 30 minutes.