-
1
Peel garlic cloves, reserve 2 cloves for the chile sauce.
-
2
Slice remaining garlic.
-
3
Season the pork with 1 teaspoon salt and 1 teaspoon black pepper.
-
4
In an 8 quart Dutch oven, over medium high heat, brown the pork on all sides.
-
5
Add the sliced garlic, sliced onion, 10 cups of the water and chicken stock.
-
6
Bring up to a boil.
-
7
Skim off any foam that may rise to the surface.
-
8
Turn the heat down and gently simmer the pork, covered, until very tender, 2 1/2 to 3 hours.
-
9
While pork is simmering, toast the ancho and guajillo chiles in a pan over medium-high heat.
-
10
Turn the chiles several times, cooking until they are pliable and fragrant, about 3 to 4 minutes.
-
11
Add 2 cups of the remaining water; bring to a boil, turn off and let stand covered for 20 to 25 minutes.
-
12
In a blender, combine the chiles, the soaking liquid, chopped onion, garlic, 1 teaspoon of the remaining salt, and Southwest Essence and puree until smooth.
-
13
Strain through a sieve to remove any skins or seeds.
-
14
Set aside.
-
15
Transfer the pork to a cutting board, discard the bones, and shred the meat.
-
16
Rinse and drain the hominy.
-
17
Return the pork to the broth; add the hominy, 1/4 cup of the chile sauce (or more to taste), oregano, remaining teaspoon of salt, and remaining water if necessary.
-
18
Simmer the pozole for 30 minutes longer.
-
19
Adjust seasoning if necessary.
-
20
Any leftover chile sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks and may be stirred into marinades, sauces, soups, or stews, or used to flavor meats before grilling or sauteing.
-
21
The pozole should look hearty but be brothy enough to be thought of as a soup or brothy stew.
-
22
Serve the pozole buffet style with bowls of the accompaniments for guests to add to their taste.
-
23
Combine all ingredients thoroughly.
