Authentic Mexican Pozole

Step 1: This recipe requires a simple prep.

Step 2: Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

Step 3: I boil my ancho chilies in a separate small pot for the garnish part(read below).

Step 4: Now you are ready to cook.

Step 5: Place the meat in a large saucepan and just cover with lightly salted water (or stock/broth).

Step 6: Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

Step 7: Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

Step 8: Remove meat and broth, reserving both.

Step 9: Saute the remaining chopped onion and garlic in oil until translucent.

Step 10: Add the remaining spices, stir for a minute.

Step 11: Cut the reserved pork into 1 inch cubes and add to the pan.

Step 12: Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).

Step 13: Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.

Step 14: If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.

Step 15: Degrease the stew, taste for salt, and serve in soup bowls.

Step 16: This is a delicious recipe and well worth the effort to make.

Step 17: Garnishes that are always served with are:lots of lime/lemon wedges, sliced radishes, chopped cilantro, Shredded cabbage(not red), fresh/ packaged fried corn tortillas.

Step 18: When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!