From David Hammond
[Ed: David whipped up a batch of this rich pozole for us last year. This year’s edition is tweaked a bit, but stars the “last scraps” of the very same pig, the noble Ermine. Mulefoot hog (a heritage breed) yields excellent pork,notes David. “You won’t find it at the big supermarkets, so I’d recommend using any fatty piece of pork, like a shoulder chop. This isn’t fancy soup; whatever pork you got is good. Pozole is a traditional soup, and there are no doubt hundreds of variations. Mine is subject to change pending availability of ingredients; measurements are approximate.”]
Ingredients2 pounds shoulder chop 1 ½ pounds dry hominy (for fun, use different kinds; this time around, I used red kernel and mote) 2 tablespoons chili powder 4 arbol chiles (take out seeds and crumble this and other chiles) 2 pasilla chiles 2 ancho chiles 2 onions, diced 6 garlic cloves, diced 2 teaspoons oregano 2 teaspoons cumin water (fill to rim of big pot, maybe 2 gallons) salt to taste
Bake meat at 350 for about 40 minutes, then cut into small chunks. Put everything into the big pot and set the oven to 180 degrees; cook the pot about 6-7 hours. Remove bones before serving (or not).