November 2024 – Holiday Recipes – Eric’s Pozole

Ingredients

• 1 ½ – 3 pounds meat cut in 1 ½” chunks
• 1 to 1 ½ pounds bone-in shank center cut with bone (hoove/or any bone tbh)
• 2 large white onion remove outer skin but keep it whole (for sauce (to be blended and boiling- do a cross cut on the top of the onion only to help release the flavors)
• 1 whole garlic head cut a little bit of the top (or peeled and smashed)
• 12 cups of broth or hot water (plus more as needed) about 3 liters
• 2 cup prepared red sauce (ingredients to make below)
• 1 teaspoon dried oregano
• 2 to 3 bay leaf
• 2 beef bouillon cubes
• 2 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 6 lbs & 12 oz can Mexican style hominy drained and rinsed

Meat(prep and then let sit/marinade):

Tenderizer-

• 1/4 veg oil
• 1/8 c lime
• 1/8 soy

Rub- dry ingredients 

• 8 árbol. 2 small guajiro
• 1/4 cup onion
• 1/8 cup garlic minced
• 1 tsp corriandier
• 1/4tsp cumin
• 1/2 paprika

Directions:

Cooking meat/soup (Sauce needed see below):

1. In a large pot, add the water, whole onion, oregano, bay leaf, beef bouillon, salt & pepper.
2. Add the two cups red sauce, Cover and bring liquid to a boil over medium high heat. After boil continue to cook on low heat for about two hours
3. Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
4. Add the hominy to meat and broth and cook for about 30 more minutes or until soft. Taste for seasoning.

Sauce Ingredients:

Sauce(to be mixed into broth and meat – Can be made beforehand)- made 1.5 and full onion:

• 3 dried chile guajillos seeds removed & rinsed
• 3 dried ancho chiles seeds removed & rinsed
• ¼ medium onion (yellow or white)
• 3 garlic cloves
• ½ teaspoon oregano
• ½ teaspoon kosher salt (if using table salt use a little less teaspoon)
• 4 cups water

Directions:

1. Start by removing the stem and seeds from the chiles. Rinse well to remove any dust.
2. Place in a medium pot along with the onion, garlic, spices & water.
3. Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.
4. Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
5. Puree chiles very well

Recommended garnishes

• Shredded cabbage
• Finely diced onion
• Sliced radishes
• Fresh cilantro
• Lime juice
• Hot sauce