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1
Put the pork shoulder piece(s) in a large kettle.
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2
Don't bother to cut them up.
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3
Cover with cold water, about 10 cups.
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4
Slowly bring to a simmer, uncovered.
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5
As it simmers for the first 10 minutes or so, skim off any scum that rises to the surface.
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6
(It will stop appearing after this.)
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7
Simmer, partially covered, for at least two hours.
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8
Don't let too much water boil away; just leave the lid a bit ajar so a small amount of steam can escape.
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9
Remove from heat.
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10
Remove the pork pieces from the broth and cut the meat from the bones.
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11
Discard the bones.
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12
Cut the meat in medium chunks (size appropriate for stew) and return it to the broth.
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13
Crush or mince the garlic.
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14
Add the hominy with its juice, garlic, chili powder and salt to the pork and broth.
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15
Adjust the chili powder to your taste.
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16
The estimate here is for a mild store-bought unblended spice and will produce a mild pozole.
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17
If you grind your own chiles, they may be hotter.
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18
If you use a blend of chili powder and other spices (which is not recommended), you will probably want to reduce the salt.
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19
Remember that chili powder becomes mellowed and less spicy as it cooks.
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20
Return to heat and simmer (partially covered as before) for another two hours.
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21
By this time, some of the meat will still be in chunks, and some will be shredded.
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22
Skim the grease from the top; there may be quite a bit.
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23
Check for salt before serving.
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24
(Don't try to add anything else at the end; chili powder and garlic need time to cook.)
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25
Serve this with corn tortillas, wrapped in foil and warmed in the oven for ten or fifteen minutes.
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26
NOTES: A simple New Mexican holiday stew -- This stew is from New Mexico.
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27
It is traditionally served on special days, such as Christmas Eve or New Year's Eve.
