Ingredients
- 1 confit duck leg
- 1 dried ancho chile, stemmed, seeded, and ribs discarded
- 1/3 cup chopped white onion
- 1/2 garlic clove
- 1 1/2 cups water
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon honey
- 1/8 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- 1/2 cup rinsed drained canned white hominy (pozole)
- 1 teaspoon finely chopped fresh cilantro
Description
Pozole Can Refer To Hominy, As Well As To The Name Of The Stew Made With It.
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