From Cara Tillman
Makes about 8 quarts
[Ed: Hominy is making a strong showing as one of the preferred ingredients at Soup and Bread 2010 (though it’s still running second to butternut squash). This pozole was great – the broth in particular. It was packed with smoky pork flavor but was still superclean tasting — not greasy at all.]
Ingredients5 pounds bone-in pork shoulder, roasted low and slow and shredded 1 large onion, finely chopped 2 carrots, grated 3 cloves garlic 1/4 cup ancho chile sauce (or to taste)* 1 roasted, chopped poblano 3 1/2 quarts smoked pork stock** 2 bay leaves 2 tablespoons brown sugar 1 29-ounce can hominy salt to taste juice of one lime
Sauté onion, carrot, poblano, and garlic over medium heat in large (8 quart) stock pot until soft and browning, approximately 15 minutes. Deglaze pot with 1 cup pork stock. Add chile sauce and shredded pork and mix well. Add remaining pork stock and bay leaves and simmer for about an hour (or until flavor is full). Add 2 Tbs. brown sugar and salt to taste. Add hominy and juice of one lime. Continue to simmer until hominy is tender. (If stew is too spicy, augment with extra pork stock and simmer until stew reaches desired flavor.)
Recommended garnishes: lime wedges, shredded creamy melting cheese (such as monterey jack), avocado, radishes.
*Soak chiles in hot water or boil just until soft (about 3 minutes); allow to cool, peel skins, and puree.
**Smoked pork stock1 pound bone-in pork loin 1 smoked ham hock 1 teaspoon black peppercorns 1 bay leaf 4-5 sprigs fresh thyme 2 gallons water 4 tablespoons salt (or to taste)
Simmer slowly for approximately 3 hours, or until broth is rich and full. Strain.