Pozole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 4 lbs lamb shoulder, trimmed of excess fat
• 1 onion, cut in large chunks
• 3 garlic cloves, peeled
• 1 teaspoon salt
• 2 (1 lb) cans hominy
• 4 pasilla chiles
• 3 dried new mexico chiles
• 1/2 head cabbage, shredded
• 1 bunch radish, sliced very thin
• oregano
• hot sauce (optional)

Recipe

• 1 put the lamb in a large pot over high heat and cover with water.
• 2 add the onion, garlic and salt, and boil until tender, about an hour.
• 3 while the lamb is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
• 4 bring the water to a boil. as soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
• 5 let sit for about 20 minutes.
• 6 when the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
• 7 put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
• 8 when the lamb is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
• 9 cut or shred into bite sized pieces.
• 10 strain the cooking water, and return the lamb to the pot.
• 11 add the hominy and processed chiles, bring to a boil.
• 12 reduce the heat and simmer for about half an hour to blend the flavors. add more salt if needed, to taste.
• 13 serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.