Pozole my way

For this pozole I use beef, I don't like the way it smells when you use pork. 
Pick a roast that shreds easy for this.


One beef roast  (chuck roast shreds well)
1 onion
about one tsp of crushed garlic
1 Large can of hominy
beef bouillon or for a healthier choice, beef stock
bay leaves
cumin
salt and pepper to taste


dried chillies.
2 chilies anchos
2 chilies pasilla
2 chilies de arbol

*If you want to short cut, use chili powder and cayenne pepper to taste.  Add a little, let it rest, then taste to see if you want to add more.
*If using the dried chillies, boil about 2 cups of water and soak them for a few minutes.  When soft, blend in blender.  The strain into the boiling pozole.




Garnish:
shredded cabbage (or lettuce if you don't like cabbage)
finely chopped fresh onion
lime


Tostadas or corn chips to go with it.


Boil roast with salt to taste until roast is cooked.  Shred the meat, toss the water it was boiled in, set the shredded meat aside.
 
Open can of hominy, drain it and rinse it.  Place it in a big pot, add the beef stock, (one or two liters)  add some water so the hominy is covered in water, give it space to boil.
Add salt, and chopped onion, garlic to taste, cumin, 3 or 4 bay leaves.
add the chili mixture, the meat and boil for a good while on low heat.

After about 45 minutes to an hour add salt and pepper to taste, check the spices, make sure you have enough cumin in it, remove the bay leaves (if you don't want them floating in your food LOL).


Adjust the chili by adding some powdered chili or cayenne pepper as necessary.  Powdered chili is milder, cayenne pepper is hotter.


After boiling on low heat for about an hour, let it sit and soak.  reheat again when ready to eat it.  It will taste better later when it is being reheated, because the spices will have had time to soak in.

But there is nothing that says you can't have a bowl as soon as it's done to "taste". (wink wink)


Serve in a bowl, top with shredded cabbage (or lettuce) and top with a little finely chopped onion, (some people add thin sliced radish as well) and sprinkle some lime on it.


It is great with tostadas or corn chips.