Rigo - blog 5

● 3 pounds boneless pork leg
● 2 25oz. cans of hominy, drained and rinsed
● 5 ancho chiles
● 5 guajillo chiles
● 1/2 white onion
● 3 arból chiles (optional, use if you want a spicier broth)
● 3 cloves of garlic + 1 head of garlic
● 1 tbsp Mexican oregano
● 3 bay leaves
● 3 tsp sea salt + as needed
Garnishes
● 1/2 head of cabbage, shredded
● 1 large white onion, diced
● 6 radishes, sliced into half moons
● 6 limes quartered
● 4 tbsp Mexican oregano
● 6 arból chiles, finely chopped
● Salt as needed
Why this recipe?
The story behind this story is not really a story to tell because the recipe tells the story itself, this recipe is a very simple long recipe yet you have to do everything with perfection to get some good quality pozole. Why I say this is because in the latin culture it always the mom that is based of who make the best food and pozole has to be one of them this food has to have the right amount of everything not to salty nor can it it be low on it. It has always been one of my top favorites as a kid growing up because just how delicious my mom made also because this dish was only made on special occasions like as of right now the last time I had this dish was approximately a year ago. It is significant to the family because it is our culture and it bring any memories when you make this dish, mostly on made in the holidays for the whole family to feast on some delicious food.
1 This food is broken down by steps first there will have to be a list on getting the ingredients for this food which are the ones posted above. The meat which is the pork will need to place inside a large pot that has the onions and garlic included in it with water being the base. The water will need to boil for at least 45 minutes for the pork can be well done and could be easily poked with your fingers to be put aside for further procedure.
2 Now for the chile base the seeds, stems, and veins will have to be removed from the chile for there wont be no extra sitting in the pot and for it can be easily usable. The onions and garlic that are in the pot already will have to sit in there for an extra 15 minute for the flavor can be abstracted and be saturated in the water easily. What other ingredients that will be added in the pot is 3 tablespoons of oil over medium high heat. Now simmer the pork in the base of the chile for the meat can have its flavor as well as the water in it.
3 To assemble everything together add the flavored pork inside the water and after that the vegetable of your liking or the ones posted above will have to be added in the pot as well.
4 For the add-ons on top of the pozole will have to be diced onion, shredded lettuce, line cut in 4ths, and oregano.
Now the pozole is ready to be served to the whole family, everyone will enjoy this traditional dish because of every detail that is focused to make it. As well as they can pick the toppings of their likings.