Pozole

Pozole is one of or family's favorite comfort foods. My favorite one being my comadre's, shh, don't tell mom.

We all love to have it for big gatherings or when the cold season hits. It's a traditional Mexican dish that dates back many generations and is prepared slightly different depending on the region.

So if you're in the mood for some delicious Mexican comfort, let's get started!

This recipe is split into 3 parts. The red sauce, the meat, and the toppings. You can find the ingredients in most stores or in your local hispanic grocery stores. Here we go:

Ingredients:

*1 or 2 packages of Pork neck bones

*1 small pork shoulder, cubed (optional if you don't really care for bones)

*1 large can of hominy

*1 bag of dried California Chile (or New Mexico if you want more spice)

*2 onions

*2 heads of garlic

*2 table spoons of dry oregano (fresh is fine too)

*4 table spoons of salt or bouillon plus 1 more

*2 bunches of radishes

*1/2 head of cabbage

*lemon wedges (as much as you like)

Directions:

-In a large pot (and I mean LARGE) fill 3/4 of the way with water and dump in your neck bones and pork shoulder. Add the 4 tablespoons of salt, 1 entire head of garlic (skins and all is fine), and 1 onion cut in half. Bring to a boil and let simmer for a minimum of an hour. Strain the foamy bits that rise to the top while it cooks.

-De-stem the peppers and in a small pot add enough water to cover them. Add, the second onion, about 4-6 cloves of garlic, the last tablespoon of salt, and the oregano. Bring to a boil and simmer about 10 minutes. Let cool for another 10-15 minutes, and process in a blender. Strain into a separate container, you'll probably have to do this in batches.

-Once you have everything blended, pour into the large pot with the meat and pour in the hominy. Bring to a boil and simmer about another hour.

-Chop or slice radishes to your liking. Finely chop the cabbage, and cut the lemons into wedges.

-Serve with tostadas or tortilla chips on the side.

This dish is one that gets better the longer it cooks as the flavors develop more. Enjoy and happy feast!

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