How to make Mexican (Jalisco) Pozole

Just wanted to add a Pozole recipe from where my mom is from (La Huerta, Jalisco Mexico). Pozole taste ranges from every town and every household in Mexico. But this is the popular one made on birthdays and special occasions.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 can(29oz)Mexican-Style White Hominy
• 2 lbs. Pork Backbone(pre-cut)
• 2 lbs. Pork Meat(cut into small squares)
• 4 dried Chile Guajillo(boiled till softened and blended in blender)
• 1 whole Garlic Clove
• 2 Bay Leaves
• 1 White Onion
• Salt to taste
• Big Pot
• Dash of Oregano

1. Cut up all your meats to decent mouth size and transfer to a BIG pot full of water that should be 3-4 inches above the meat.
2. Peel both whole onion and garlic clove and put them in the pot to boil. Add the 2 Bay Leaves. Make sure you scoop out and dispose the top foam as the meat cooks.
3. Devine and soak Chiles for about 15 minutes and then boil in water enough to cover them. Boil until they get really soft. Drain and put them in a blender with some broth juice from the meats and blend until smooth. Pour into pot when meat is about almost cooked.
4. Add Drained Hominy.
5. Cover and cook for 20 additional minutes or until meat is done. Remove whole garlic and onion and throw away.
6. Uncover and sprinkle some Oregano. You may add some salt if needed. The longer you let it sit before serving the better the flavor.
   Enjoy!!
7. Pour and serve in a big bowl.

Tips & Warnings

• Serve with Tostadas, shredded cabbage, turnips, and lime.
• Do not overcook the meat as it will toughen.