5 pounds pork bone
3 onions
3 heads of garlic
Salt (I use a lot, you put it to your taste)
1 tablespoon Oregano
1 tablespoon whole cumin
3 pounds pork ribs
3 pounds pork shoulder, cubed
8-10 Chile guajillos, deseeded and washed
4 Chile anchos washed
2 cans Hominy, you can use 1 my kids love it.
Put your pork bones in a pot and cover with water about 6” above the bones.
Cut onions in half and throw in.
Cut the tops off the garlic in and through it in.
Put in your oregano,salt, and cumin seeds.
Optional: I throw in a little chicken bouillon.
Boil for about 2 hours your water will reduce. You can boil for 1 hour if you are in a hurry but you’ll have more depth of flavor if you boil longer.
Then add the other meat and boil for 1 more hours. You want to clean your chili’s now and put them to boil. Just put enough water to cover. When soft blend with a little salt. I also grab some of the onion and garlic from the pot and blend my Chiles. After the pozole has boiled with all the meat use a wire strainer and strain in your Chile.
When you add your Chile you can also add your hominy. Reduce heat and let simmer for another 30-45 minutes.
Now enjoy! We put cabbage and lime in ours. I also made salsa de chile de Arbol with olive oil in the molcajete for extra spice. We put sour cream on the tostadas too.
