La Diabla Pozole Y Mezcal Recipe

Directions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Be careful not to burn them.

2. 2

   Blend the Sauce

   In a blender, combine the toasted chiles with 1 cup of chicken broth, minced garlic, cumin, oregano, and a pinch of salt. Blend until smooth. If too thick, add a little more broth to reach desired consistency.

3. 3

   Cook the Pork

   In a large pot, heat a little oil over medium heat. Add the diced onion and sauté until translucent. Add the cubed pork shoulder and cook until browned on all sides, about 8-10 minutes.

4. 4

   Combine Ingredients

   Pour the blended chile sauce into the pot with the pork, stirring to combine. Add the remaining chicken broth and hominy. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.

5. 5

   Season the Pozole

   Taste the pozole and adjust seasoning with salt and black pepper as needed. If desired, add more spices to enhance the flavor.

6. 6

   Serve the Pozole

   Ladle the pozole into bowls. Garnish with chopped cilantro and lime wedges. Serve with mezcal on the side for a traditional touch.