this looks like what i remember having when i tried pozole. the restaurant I went to used fried toritilla chips and fresh salsa on top as garnish....oh and the meat was chicken. --flash
Pozole is a staple of the Mexican table, and each region offers several variations. The stew’s name refers to whole-kernel hominy -- large kernels of dried corn that have been soaked in unslaked lime to remove their outer skins and puff them up. In this recipe, tougher cuts like pork shoulder or butt give abundant flavor and grow tender with slow, gentle cooking.
1 lb (500 g) boneless stewing pork, cut into 1-inch (2.5-cm) cubes
1/2 teaspoon salt
4 cups (32 fl oz/1 l) water
2 dried ancho chili peppers, stemmed and seeded
5 cloves garlic
1 1/2 teaspoons dried oregano
2 tablespoons vegetable oil
1 large yellow onion, diced
2 cups (12 oz/375 g) well-drained canned hominy
3 cups (24 fl oz/750 ml) chicken or pork stock, or as needed
Sliced radishes, shredded lettuce, diced yellow onion, corn tortilla chips, diced avocado and lime wedges for garnish
In a sauté pan, combine the pork cubes and salt with the water. Bring to a boil, reduce the heat to medium and simmer gently, uncovered, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in a bowl. Set the meat aside, covering it with a damp towel.
Place the ancho chilies in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and chilies to a blender. Add the garlic and oregano and purée until smooth. Set aside.
In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden, about 10 minutes. Add the puréed chili mixture, hominy and chicken or pork stock, adding more stock if needed for a more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce the heat to medium-low and simmer gently, uncovered, until the pork is fork-tender, about 30 minutes. Taste and adjust the seasonings.
Ladle the stew into warmed shallow bowls. Arrange the garnishes in small bowls and let guests add to the stew to taste.
--Possibly from a Rick Bayless Pozole (Pork and Hominy Stew) recipe but from this website:http://myweb.cableone.net/howle/page/mexidx.htm
Another good search source http://www.recipesource.com/
These guys have 10 posole and 5 pozole.