RED HOMINY STEW FROM JALISCO
(10 servings)

Pozole, Red Hominy Stew from Jalisco

1-1/2 pounds/700 g dried hominy
1 head garlic
2 pounds/1k loin of pork
1 pound/500g pork cut from the leg
1 onion
Salt
3-1/2 ounces/100g ancho chiles, seeded, deveined, and soaked in hot water
3-1/2 ounces/100g guajillo chiles, seeded, deveined, and soaked in hot water

ACCOMPANIMENTS

1 head lettuce, shredded
Dried oregano
12 radishes, thinly sliced
Chopped onions
Lime wedges
20 tostadas
Piquin chile

Rinse the hominy well and place in a saucepan with water to cover. Add the garlic and simmer over low heat until tender.

Cook the meats separately in water to cover with the onion and salt, until tender. Drain and reserve the cooking liquid. Cut the meat into large chunks. Puree the chiles with their soaking water. Strain and add to the hominy. Stir the meat and some of the cooking liquid into the hominy. Add salt, bring to a boil, then simmer about 20 minutes, until the stew is quite thick. Remove and discard the garlic.

Serve the stew mounded on a platter. Surround it with the various Accompaniments.

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