This is a traditional Mexican thick stew from the coast of Jalisco made with pork, field corn, red chile pods, onion, garlic, and broth.
2 Cups chile colorado sauce (see recipe)
8 Cloves minced garlic
1 Quart pork stock from broiled pork neck bones, strained, defatted
4 Pounds boston butt pork roast into bite size pieces
1 Teaspoon ground Mexican oregano
1 Large white onion, chopped
Two 30-ounce cans white hominy
8 Corn tortillas, cut into strips
Corn oil for frying tortillas strips
Salt and pepper
Shredded lettuce, slices of Hass avocado, shredded cabbage, cilantro, radishes, chopped sweet onion, sliced tomatoes, crisp fried tortillas strips and fresh limes
Rinse and drain hominy and reserve. Wash pork, cut into pieces, plunge into boiling water for two minutes, rinse in warm water twice then place in large pot. Cover with pork stock. Simmer of low for 1 ½ hour until pork is tender. Add to pot chile colorado sauce, onion, hominy. Simmer pozole 30 minutes. Meanwhile, cut tortilla into strips ½ inch wide and fry in batches in a frying pan with hot corn oil. Drain on paper towels.
Prepare garnishments of shredded iceburg lettuce, slices of Hass avocado, shredded cabbage, chopped cilantro, radishes, chopped sweet onion, and fresh limes
Correct seasonings. Serve large bowls of pozole with tortilla strips and bowls of garnisments.