THE CLEAR PORK-MIST

(Our Play on Pozole Blanco)

THE CLEAR PORK-MIST

Ingredients: 800g Pork shoulder (cubed), 1 Large onion (quartered), 4 cloves Garlic, 2 Bay leaves, 1 tsp Dried Oregano, 1 tsp Black pepper, 1 tsp Salt, 1.5L Water, 400g White Hominy (canned)...

Ingredients

  • 800g Pork shoulder (cubed)
  • 1 Large onion (quartered)
  • 4 cloves Garlic
  • 2 Bay leaves
  • 1 tsp Dried Oregano
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1.5L Water
  • 400g White Hominy (canned)

Cooking Method

  1. The Swell Place pork, onion, garlic, and bay leaves in a pot with water; bring to a boil and skim.
  2. The Bloom Add spices with a tiny 20ml splash of water to ensure the herbs swell into the broth.
  3. The Slow Swell Add hominy; simmer covered for 50 minutes until the meat is meltingly tender.
  4. The Final Flourish Shred meat; serve the clear mist with raw cabbage, radishes, and lime.

Cuisine: Mexican

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