Pork Pozole Stew

Charmaine Lu -

  • 2 tbsp veg oil
  • 900g pork shoulder chunks
  • 1 garlic bulb
  • ½ onion, peeled
  • 3 tomatoes, halved
  • 2 tbsp salt flakes
  • ½ tsp dried mixed herbs
  • 5 guajillo chillies or similar, deseeded
  • 1 ancho chilli, deseeded
  • 650g hominy or polenta
  • 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