- 2 lbs pork loin
- 3 dried ancho chili peppers
- 2 garlic cloves
- 2 teaspoons of salt
- 16 cups of water
- 1 (29 ozs) can of pozole corn
- Cut the pork into 2-3 inch chunks. Place the meat in a large pot; add
the water and a teaspoon of salt. Boil at high heat and let cook for 30
minutes, removing the foam that forms at the surface. Lower the heat and let
cook until the meat is tender (around 90 minutes to 2 hours).
- While the meat is boiling, pout 1-2 cups of the broth onto the dry
peppers in a large container. Let soak until the peppers are completely
rehydrated. Remove the stems and seeds. Blend the peppers and broth in a
blender with the garlic cloves until completely blended.
- Strain the pepper puree into the pot with the meat. Carefully add the
pozole corn. Season with more salt if necessary. Let cook for another 30
minutes. Remove from the stove and let sit for about 15-20 minutes before
- Serve the pozole in bowls garnished with lime, cabbage, onions,
radishes, and spicy salsa.
- Serve with a side of tostadas. Enjoy!
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