Yield: Makes 8-10 servings, depending on appetite.
- 1.8 kg Hominy (Pozole), drained and rinsed
- 1 ½ Kg pork Leg, cut into medium-sized chunks
- ½ Kg pork neck bones
- 2-3 Pork trotters (pig’s feet), quartered, optional, but they add nice flavor
- 3 Bay leaves
- Fried CornTortilla strips
- 1 Head of garlic, separated, peeled and sliced
- 1 Onion, cut in half
- 2 Tbs salt
- 1 Onion, finely chopped
- 4 Avocados, chopped
- 1 Bunch radishes, sliced or finely chopped
- 8 Limes, cut into wedges
- 1 Small head of cabbage or lettuce, finely sliced
- Tajin Chilli Powder
- Small pieces of chicharrón (fried pork skin) optional
- Sour cream
- Valentina Hot sauce
Step 1: In a large pot, combine the garlic, onion and bay leaves in about 3-4 quarts of water. Set over high heat and bring to a boil. Reduce heat to medium. Add the pork leg, neck bones, and trotters. Reduce heat to low. After 1 hour, take out the pieces of onion and add the hominy to the pot. Simmer until meat is tender and shreds easily, about 1 to 2 more hours, checking occasionally to see if it is needed to add more boiling water. Add salt to taste.
Step 2: Serve pozole in large deep bowls, accompanied with small dishes filled with the various toppings so each can garnish their pozole to taste.
*EL CIELO HOT TIPS FOR POZOLE BLANCO:
- a) If you prefer, you may substitute chicken with pork.
- b) If using chicken, cook it separately, remove from the bones and shred it. Once the hominy is tender add the chicken.
- c) Accompany with “Tostaditas”.