Stuart'S Pozole

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   1) In a large (five qt) stock pot, saute the onion (all but the reserved) and carrot in a little olive oil until tender. Don't allow them to color, just soften.

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   2) Add in pork shoulder to pot and cover completely with chicken stock. To this mixture add the garlic, salt, pepper and bay leaves. Bring to a boil and then reduce heat and simmer until pork is fall apart tender. (usually an hour or so depending on the size of the roast.

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   3) Remove pork and let cool until easy to handle. Then shred with 2 forks leaving some large pieces as well. Set aside for later.

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   4) To the stock, return to a simmer and add the lime juice and the Rojo Sauce until the stock takes on a rich ruby hue. At this point add in the drained hominy and return to simmer. Add a splash of vinegar at this point to taste. I usually add about a tbsp for a 5 quart pot of stock.

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   5) When all ingredients are at a simmer, add back in the shredded pork and simmer very slowly for about 20 minutes. Taste for seasoning and add cayenne to taste.

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   6) Ladle into large bowls leaving plenty of room for all the goodies to come. I top mine with shredded cabbage, avocado slices, diced onion, and cilantro. Then a squeeze of fresh lime - and the topper - a sprinkle of dried Mexican oregano over the top of the whole thing. Regular oregano is OK but the Mexican variety is so much tastier in this - more earthy. Add a dollop of sour cream if you like. You can also add hot chipotle sauce or hot sauce if you like a little kick.

* Per serving · 4 servings · Values may vary.