pozole

Ingredients

• Pork Neck Bones

  Unknown

  32 oz or 896g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  5 clove or 15g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Guajillo Chili Pods

  Micostenita

  5 oz or 140g

• Salt

  Table

  4 tbsp or 72g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Hominy

  Canned, white

  5 cup or 825g

• Cabbage

  Raw

  ½ head, medium or 454g

• Radishes

  Raw

  2 medium or 9g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

Directions

1. Add Meat To Large Pot Of Water With Onion, Garlic, Peppercorn, Bay Leaf, And Salt. bring to a boil and let it simmer for about 2hrs
2. soak chilies until rehydrated in water. place in blender and add salt and 3 garlic cloves. blend until smooth, use water from the soaking to blend
3. add hominy and chili to meat and bring to a boil.
4. serve in a bowl with shredded cabbage and diced radishes. add lemon to taste