· 1 onion
· 2 lb of pork backbone
· 4 guajillo chiles, deveined
· 2 garlic cloves
· 1 bayleaf
· 1 tablespoon of dried oregano
· Salt and pepper to taste
· 2 cups of chopped lettuce
· 4 thinly sliced radishes
· Dried oregano
· 4 limes cut in half
· Corn tostadas
Cover with water and season with salt.
· Put the lid on and cook for 20 minutes (start counting when the cooker
starts to steam). Allow the steam to escape and let the cooker cool down.
· Cook the pork backbone, the other half of the onion and salt in the
pressure cooker for 30 to 40 minutes and set aside.
· Sear the guajillo chiles and the garlic. Then, rehidrate the chiles by
submerging them in warm water.
· Blend the guajillo chiles, garlic orecano and bayleaf with a little bit of the water you used to hydrate the chiles.
Strain it with a colander or a sieve, press the paste firmly in order to get
all the liquid contained in the mixture.
· In a large pot, mix the cooked hominy with the beef stew.
Add the guajillo sauce and mix well. Taste it and add more salt and pepper
if needed. Cook until it boils.
· Serve the pozole in individual plates and garnish with diced onion,
lettuce, radishes, oregano and a squeeze of lime.
the yummier it gets!
the hominy all the
way through
WEEKLY SPECIALS
a little extra love!