Pozole fatto da Luisa

A long time ago, when Lucas came to visit me in Raleigh, Luisa invited us for dinner in order to let us try this delicious Mexican soup, called Pozole. I have time only now to post a picture and the recipe Luisa gave me for it! Thanks Luisa!!!!!!!!! It's really delicious.

Pozole
Ingredients
3 pounds of Pork meat with bones (I use the Spine/back)
4 garlic cloves
1 white onion
1 can of crushed tomatoes (or 4-5 fresh red tomatoes)
1 medium size can of hominy (lime cooked corn kernels)
3 huajillo peppers (dried)
3 ancho o pasilla peppers (dried)
black pepper
salt
dried oregano
roman lettuce
red radishes
limes

The meat/broth:
In a pan, bring 3-4 liters of water to boil. Add Salt, 2 garlic cloves, half of the onion, black pepper and the pork, a dash of oregano. Cook the meat until is soft.
In another pot, boil the chilies (peppers) until they soften, then remove seeds and “pedicels” from peppers. Grind in blender with some of the meat broth, tomatoes, 2 garlic cloves and half the onion. And this salsa to the broth, keep boiling. Also add the hominy. Let it boil for 30 minutes.
I do the next separated, this way is easier to remove the bones, but in my home town we actually serve bones and meat together. Once the meat is cooked, remove it and transfer to another pot, add 1 liter water, add salt, and boil for another 30 minutes, until it separates from the bones. Remove bones and smash the meat. Remove the bone if you like…

To serve, serve the red broth with hominy, add meat. Add slices of lettuce and radishes, sprinkle some oregano and with onion cut in little squares. Also you may add some lime juice. Serve with the tostadas. In Guanajuato state, they also put some sour cream on the tostadas.
Buen provecho!