Pozole

Ingredients

• 2 kgs pork leg (no bones)
• 1 1/2 pork hindleg (with bones)
• 2 cans of hominy (almost 1 lt each)
• 8 garlic cloves
• 2 medium onions
• Mix herbs
• Marjoram
• 2 tbsp chicken bullion
• Salt and pepper

Toppings

• Chile colorado sauce
• Tostadas and/or bread
• Limes
• Avocado
• Lettuce
• Radishes

Preparation

Cook the pork leg in a big pot with lots of water (more than twice the space the meat uses), one onion, mix herbs, marjoram and 4 garlic cloves and leave it cook for 4 to 5 hours low heat.

In a separate pot cook the pork hindleg with lots of water (more than twice the space the meat uses), one onion, mix herbs, marjoram and 4 garlic cloves and leave it cook for 4 to 5 hours low heat.

When the meats had been cooked take them out of the pots (keep the broth because it will be needed after) and shred it. As the bones will not be needed anymore, they can be tossed.

Take the garlic cloves and onions out of both pots and blend them with some of the broth and the chicken bullion.

Mix what has been just blend with the rest of the broth from both pots with the shredded meat and add the hominy (take just the hominy out of the cans and tossed the liquid) and keep it in the low heat until you serve it.

When you are serving it, add on top of the soup some lettuce, lime juice, some chile colorado sauce, radishes and avocado (all must be thin sliced). You can have it either with tostadas or bread.