Pork And Pozole With Chipotles

Ingredients

• 4 cups cooked or canned pozole (or hominy)
• 1 pound pork shoulder, trimmed of excess fat and cut into chunks
• Salt and pepper to taste
• 1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
• 1 dried chipotle, or 1 chile en adobo, or to taste
• 1 tablespoon ground cumin, or to taste
• 1 large onion, peeled and chopped
• 1 tablespoon minced garlic
• Chopped fresh cilantro leaves for garnish
• Lime wedges

4 servings

Preparation

1. Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
2. Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

1 hour