Pork Pozole
constituents
2 pounds boneless pork shoulder, cut into 2- inch pieces
swab and black pepper to taste
1 teaspoon olive oil painting
1 large sweet onion, sliced
garlic cloves, sliced
1/2 ladles ground cumin
1 oregano tablespoon
tablespoon smoked paprika
2 mugs of funk broth
1(141/2 ounce) can minced tomatoes
1( 15 ounce) can hominy, irrigated and drained
Instructions
Season the pork with swab and black pepper. Heat oil painting over medium-high heat in a 6- quart saucepan and cook pork until browned on all sides, about 8 twinkles. Transfer the pork to a large coliseum and set away.
Reduce heat to low and add onion to visage and, stirring sometimes, cook until softened, about 4 twinkles. Add garlic, cumin, oregano and smoked paprika and cook until ambrosial, about 1 nanosecond.
Return the pork to a saucepan with its authorities; stir in funk broth, tomatoes and hominy and bring to a pustule over high heat. Reduce heat and poach, covered, until pork is tender, about 45 twinkles.
