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Ingredients

• 3 cups chicken stock
• 29 oz tomatillos, drained and rinsed
• 29 oz hominy, rinsed and drained (I used white but golden is fine)
• 4 oz roasted green chiles, diced
• 1 bunch cilantro, chopped
• 10 oz red potato, large chop
• 3 oz carrots, diced
• 2 stalk celery, diced
• 1/2 red bell pepper, diced (for color)
• 8 oz onion, diced
• 5 oz green pasilla chile pepper, diced
• 3 clove garlic
• 8 oz chorizo--two links (use a good chorizo that is made with pork not fillers and innards. Better yet make your own.)
• 2 1/4 lb pork trimmed and cut into large chunks about 1 1/2 inches square. I used a cheap loin cut that had some fat. Shoulder would be better but I opted for less fat.
• 3 tb olive oil
• 2 tb ghee
• 1/2 tsp ground red pasilla pepper
• 1/2 tsp ground New Mexico chili pepper
• 1/2 tsp Mexican oregano
• 1/2 tsp ground ancho chili pepper
• 1/2 tsp ground cumin
• 1 tsp dried epazote
• salt/pepper, to taste

Description

This Is A Different Take On Pozole That I Concocted Over The Weeked. It Is Heavy On Pork/chorizo With Less Hominy Than Most Recipes. I Smoked The Pork/chorizo With Mesquite Wood…

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