Abuelo's Pozole
By: Gabriel Avila-Mooney
Published: Tuesday, February 8, 2011 - 11:26am

Ingredients




4 cups soaked hominy
1 medium white onion
4 cloves garlic, smashed
1 inch carrot, sliced in ¼ slices
2 inches zucchini, sliced in ¼ rounds
2 cups finely sliced cabbage
1 tablespoon dried oregano
1 tablespoon dried ground cumin
2 tablespoons dried chili powder
1/2 tablespoon paprika
6 cups chicken stock or vegetable stock
2 pounds pork steaks or other heavily marbled cut (optional)
6 tablespoons vegetable oil
Salt and pepper
1/2 cup sliced radishes
1/4 cup finely diced white onion, for garnish
1/4 cup cilantro, roughly chopped
4 stale corn tortillas, sliced and fried into strips
2 avocados, peeled and cut into large chunks
2 limes in wedges

Preparation

1 Heat 3T vegetable oil in a large Dutch oven or thick bottom stock pot over medium high. When hot, sear pork, 3-4 minutes per side until golden brown. 2 Remove and set aside. 3 Remove all but 3 T of rendered fat, reduce to medium heat and sauté onion and garlic until onion is translucent, about 3 minutes. 4 Add spices and sauté for one minute more, salt and pepper to taste. 5 Add pork, hominy and stock. 6 Bring to boil and reduce to simmer for 20-30 minutes, or until pork is fork tender.  Remove pork, break into bite-sized chunk and return to pot with cabbage, zucchini and carrots. 7 Cook for another 5-10 minutes, until carrots are tender. 8 Serve in bowls with radishes, onion, cilantro, tortillas and avocados as garnish. 9 Squeeze the juice of one quarter lime before serving.