Pozole
6 large pieces pork backbone
10 Guajillo peppers
1 head carlic 1 bay leaf
2 teaspoons oregano
6 cups hominy
3 tablespoons salt
To serve
Chopped onion
Green cabbage
Lime
Tostadas
De-seed peppers, soak in hot water for about 2 hours. Rinse and puree in blender.
In a large pot of water, add meat, garlic and salt, bring to a boil and lower heat for cooking for about 1½ hours.
Once the meat is completely tender, pour in hominy (rinsed and drained), bay leaf, oregano and the pepper mixture.
Simmer for about 20 minutes more.
Garnish with chopped onion, chopped cabbage, and a squeeze of lime, and serve with tostadas on the side.
Serves 6
Norma Lara
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