Paco's Pork Pozolé

I just had this recently, and hit the spot!!! I've also made it with beef and chicken. You can always add more or less of any of the ingredients.

2 - 3 pounds of pork, cut into bite-size pieces

4 to 6 c chicken stock - depending on how soupy you want it

1/2 medium onion, diced

1/2 head shredded cabbage

3 to 4 cloves garlic, minced

2 c red chili sauce (the kind that comes frozen)

2 cans hominy, drained and rinsed

1 tsp Mexican oregano

1/2 tsp salt

1 tsp garlic salt

Olive oil for frying

Avocado

Limes

Tortillas

In a heated 7-quart stock pan, pour about 1 to 2 tablespoons oil to coat the bottom. Place a single layer of pork in the pan for 2 to 3 minutes, sear to brown on one side. Then flip to sear the other side. Remove browned pork from pan, place in a bowl and sear the remaining pork. Pork will not be cooked all the way. The brown bottom of the pan will come clean when liquid is added later.

If there is no more oil in the pan, add a bit more and add in the onions. Stir and cook until translucent. Add in cabbage and fry on medium-high heat until the cabbage is browned a bit. Clear a spot on the bottom of the pan, and add in minced garlic. Sauté for about 30 seconds more.

Add chicken stock, red chili, hominy, oregano & salt. Bring to a boil, stirring occasionally. Turn heat to low and simmer for 20 minutes, continue stirring occasionally.

Once the pork is cooked all the way through, add in garlic salt.

Serve with diced avocados, a side of tortillas and if you don't have real limes, lime juice works!

Pressure cooker alterations:

Fry sliced pork in pressure cooker on high with olive oil, about 2 minutes each side til brown. Set aside. 

Saute onions while cubing pork. 

Saute garlic.

Add all but the hominy back into pot. 

Rub the bottom of the pot to remove the browning.

Set pressure cooker high for 35 minutes. 

Quick release once it is complete.

Add hominy. 

Turn on saute to high, bring back to boil.

Serve.