Pozole

Ingredients

• 5lbs Espinazo de Puerco (Pork neck bone/Pork spine)
• 2lbs Chamorro de Puerco (Pork shank)
• [and/or] 3-4 Pigs Feet
• [and/or] Chicken Breast
• 6lbs White Hominy [Canned]
• 14 Guajillo Chile or California Chile
• 2 Cloves of Garlic
• 1/2 teaspoon cumin
• 1 tablespoon salt
• 1 1/2 tablespoon consome de pollo

Instructions

• Fill a big ol' 12 liter pot with 4 liters of water to boil
• Boil Guajillo chile in separate pot of water
• Wash, clean, and trim fat on meat then toss in big pot to boil
• Boil pig feet in separate pot
• As the big pot heats up, collect and dispose the foam that is released on top of the water
• Open and drain white hominy liquid; add white hominy to big pot
• Blend 14 Guajillo chiles, 2 cloves of garlic, 1/2 teaspoon cumin, and a cup of meat broth
• Add blended chile into big pot through strainer
• Once the pot begins to boil, switch heat to lowest level and cover with lid
• Let sit on heat for approx. an hour
• Add 1 tablespoon salt and 1 1/2 tablespoon consome
• Once meat softens, turn off heat
• Add pigs feet to big pot