Servings: 8-10
Prep time: 25 minutes
Total time: 5 hours
Ingredients
for the stock:
4 pounds|1.8 kilograms boneless pork shoulder, cubed
4 pounds|1.8 kilograms nixtamalized corn or hominy
2 pounds|900 grams pig’s feet
16 garlic cloves
6 fresh bay leaves
4 pieces kombu (about 1 ounce|15 grams)
4 medium yellow onions, halved
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for the adobo:
10 ancho chiles , deseeded
10 guajillo chiles deseeded
8 garlic cloves, peeled
2 yellow onions, peeled and halved
1 cup|1 ounce|10 grams bonito flakes
6 sprigs fresh oregano
4 fresh avocado leaves
2 tablespoons white vinegar
to serve:
thinly sliced radishes
fresh oregano leaves
thinly sliced iceburg lettuce
lime wedges
Directions
- Make the stock: Place the pork shoulder, hominy, garlic, bay leaves, kombu, and onions in a large stockpot and cover with water. Tie the pig’s feet in cheesecloth and add to the pot. Bring to a simmer over medium heat and cook until the hominy bursts, about 2 hours.
- Meanwhile, make the adobo: Bring a saucepan of water to a boil. Add the chiles and remove from the heat. Let sit until soft, about 10 to 15 minutes, then drain, reserving the soaking liquid.
- Cook the garlic and onions over a gas burner or grill until charred all over, 13 minutes. Transfer to a blender along with the chiles and avocado leaves and purée until smooth. Add some of the reserved cooking liquid to achieve a pancake-like batter. Add the bonito flakes and the oregano, then blend again. Purée until smooth, then pass through a strainer. Stir in the vinegar. Add the adobo to the stock and bring to a simmer. Cook, stirring occasionally, for 4 hours, or until the pork is incredibly tender. Remove the kombu, garlic (if you can find them all!), and onions and season with salt and pepper. Keep warm.
- Using tongs, transfer the pig’s feet to a cutting board. Remove and reserve the skin. Thinly slice the skin and toss it with the juice of half a lime in a small bowl.
- To serve, divide the pozole among bowls. Garnish with the sliced pig’s skin and radishes, the oregano leaves, and lettuce and serve with lime wedges.
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