My recipe for Pozole


You will need:

2 pounds pork loin
12 oz low sodium vegetable broth
3/4 cup diced onion
3 30-oz cans white hominy
1 pkg red or corn tostadas (not chips)
1 oz dried chiles de arbol
2 tablespoons whole cumin seed
1 teaspoon salt
6-8 crushed garlic cloves
white vinegar
vegetable oil
1 bunch cilantro
4-5 small Mexican limes

Remove stems and seeds from chiles and set aside
Prepare diced onion and crushed garlic, set aside
Trim fat from pork, cut into cubes, place in large non-stick stock pot
Place chiles in smallest saucepan with enough water to float all the chiles, bring to boil then reduce to lowest heat and leave covered
Add a bit of vegetable oil to the pork, then brown over high heat in bottom of stockpot
After pork meat is white but not yet browned, crush a heaping teaspoon of cumin seed over pork and continue stirring
When pork meat is browned, reduce to medium high heat, add onion and garlic, stir until onion clarifies
Drain hominy and add to pork
Add vegetable broth and water, as needed, to an even ratio of liquid to everything else
Bring to boil for 3 minutes then cover and reduce to simmer for 4 hours, stirring occasionally
After about an hour of simmering, remove saucepan of chiles & water from stove and pour all into blender
Add 1 teaspoon cominos, 1/2 teaspoon white vinegar, juice from one lime, 1 teaspoon salt, and 2 teaspoons crushed garlic
Liquify chile mixture and set aside in bowl

Pozole is ready to serve after 4 hours of simmering.  Present with red tostadas and side bowls of chile sauce, chopped cilantro, chopped onion, and lime wedges.