2 lb pork like knuckle, feet and shoulder, cut into 2 inch pieces
4 chicken thighs, skinless, but on the bone
1 onion, peeled, cut in half
4 garlic gloves, peeled
2 tb lard
1 onion, diced
1 garlic glove, minced
1 tb epazote or oregano
2 limes, the juice only
cabbage, white, diced
red onion, diced
tortilla strips, fried crispy
2 limes, quartered
6 ancho chile, boiled, pureed and cooked for 30 min.or homemade enchilada sauce
How to make it
Soak the hominy overnight, drain, than cook in plenty of water for 5 hours, until the kernels are soft and have blossomed. Cook the pork and chicken in seperate pots, each with 1/2 onion, 2 garlic gloves, oregano, cumin, s+p and 1 bay leaf. Pork takes between 90 min and 2 hours, the chicken should be done in 45 min. Let somewhat cool, strain the broth and reserve. Shred the meat and keep in broth.
Heat lard in a big pot, fry onion until soft. Add garlic and fry for 30 more seconds. Add oregano, broths, meat and hominy. Cook slowly for 30 min, season with lime juice and S+P.
Serve pozole in a big bowl with all the condiments in small bowls. Everybody gets some pozole and than can choose, what he wants to add at the table.