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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tie together mint and cilantro with kitchen string. | 2. Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. | 3. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. | 4. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth. | 5. Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes. | 6. Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes. | 7. Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes. | 8. Add chile paste and hominy and simmer 5 minutes. Season with salt. | 9. Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mint	1	bunch		-	-	-	-
cilantro	1	bunch		-	-	-	-
pork rib	4	lbs		50.4333	0.0	11.22	0.2833
water	10	cups		0.0	0.0	0.0	0.0
garlic clove	26	heads	peeled divided	50.4333	0.0	11.22	0.2833
white onion	1		quartered chopped	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black peppercorn	5			50.4333	0.0	11.22	0.2833
guajillo chilies mexico pepper	2	ounces	wiped	50.4333	0.0	11.22	0.2833
ancho chile	1 1/2	1/2	dried	50.4333	0.0	11.22	0.2833
clove	1			5.754	1.3761	0.1254	0.273
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
hominy	3	cans	rinsed drained called	534.3328	105.8276	10.9835	6.5307
queso fresco				-	-	-	-
oregano			dried	2.65	0.6892	0.09	0.0428

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.