Disney Recipes: Pozole Soup – Disneyland Resort

Ingredients

• 2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes
• 6 garlic cloves, peeled, and split lengthwise
• 2 bay leaves
• 1 large yellow onion, diced
• 1 teaspoon ground cumin
• 2 tablespoons coarse salt, divided
• 6 dried Guajillo chiles
• 2 dried ancho or New Mexico chiles
• 1/2 medium sweet onion, cut into large pieces
• 3 medium or 2 large plum tomatoes, cut in half lengthwise and cored
• 2 garlic cloves, peeled
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Mexican oregano
• 1 (15-ounce) can white hominy, drained and rinsed

Garnishes
• 1/2 small head green cabbage, finely shredded
• 6 radishes, sliced thinly
• 3 limes, quartered
• 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
• 1/2 medium onion, finely diced

Instructions

• Rinse diced pork under cold water until water runs clear. Transfer pork to a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.
• Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
• Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
• Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
• Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.
• Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
• Serve hot soup with garnishes for topping.