Pork Pozole Stew

Heat the oil in a large casserole and brown the pork chunks all over. Add 2 litres of water, the onion, tomatoes, garlic bulb, salt and mixed herbs, then bring to the boil and skim the surface. Simmer on a low heat for about an hour. Add the chillies to the broth for 10 mins, then remove along with the onion, garlic and tomatoes.
Add 3 of the garlic cloves from the boiled bulb to a blender with the chillies, onion, tomatoes and 250ml of the broth from the casserole. Blend until smooth, then strain through a sieve back into the casserole. Add the hominy or polenta, stir well and simmer for 30 mins, then serve with flatbreads and salads.

2 hrs

4 serving

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