- 1 head garlic
- 3 1/2 to 4 pounds bone-in pork shoulder, cut into 3 or 4 pieces
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 14 cups water
- 4 cups chicken stock
- 1 onion, sliced and 1 onion, chopped
- 2 ounces ancho chiles, seeded and stemmed
- 1 -ounce guajillo chiles, seeded and stemmed
- 1/2 teaspoon Emeril's Southwestern Essence, recipe follows
- 2 (30-ounce) cans white hominy plus 1 (15.5-ounce) can
- 1 teaspoon Mexican oregano
- Diced avocado, for serving
- Julienned radishes, for serving
- Chopped red onions, for serving
- Chopped cilantro, for serving
- Sour cream, for serving
- Toasted pumpkin seeds, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
- Red chili flakes, for serving
- Emeril's Southwest Seasoning:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Peel garlic cloves, reserve 2 cloves for the chile sauce. Slice remaining garlic.
Season the pork with 1 teaspoon salt and 1 teaspoon black pepper.
In an 8 quart Dutch oven, over medium high heat, brown the pork on all sides. Add the sliced garlic, sliced onion, 10 cups of the water and chicken stock. Bring up to a boil. Skim off any foam that may rise to the surface. Turn the heat down and gently simmer the pork, covered, until very tender, 2 1/2 to 3 hours.
While pork is simmering, toast the ancho and guajillo chiles in a pan over medium-high heat. Turn the chiles several times, cooking until they are pliable and fragrant, about 3 to 4 minutes. Add 2 cups of the remaining water; bring to a boil, turn off and let stand covered for 20 to 25 minutes.
In a blender, combine the chiles, the soaking liquid, chopped onion, garlic, 1 teaspoon of the remaining salt, and Southwest Essence and puree until smooth. Strain through a sieve to remove any skins or seeds. Set aside.
Transfer the pork to a cutting board, discard the bones, and shred the meat.
Rinse and drain the hominy. Return the pork to the broth; add the hominy, 1/4 cup of the chile sauce (or more to taste), oregano, remaining teaspoon of salt, and remaining water if necessary. Simmer the pozole for 30 minutes longer. Adjust seasoning if necessary.
Any leftover chile sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks and may be stirred into marinades, sauces, soups, or stews, or used to flavor meats before grilling or sauteing.
The pozole should look hearty but be brothy enough to be thought of as a soup or brothy stew.
Serve the pozole buffet style with bowls of the accompaniments for guests to add to their taste.
Yield: 4 quartsEmeril's Southwest Seasoning:
Combine all ingredients thoroughly.
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