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Pozole a la veracruzana
By Carlos Ruiz

Chile Sauce:
5 dried ancho chiles, seeds and stem removed
5 dried guajillo chiles, seeds and stem removed
1 onion, roughly chopped
6 garlic cloves
Few sprigs of fresh oregano
Olive oil, for drizzling
Reserved water from soaked chiles 

1 pound pork butt
1 pound chicken
1 onion, cut in quarters
1 garlic bulb, cut in half
3 bay leaves
2 19-ounce cans of hominy, drained and rinsed
Pozole Toppings:
Cabbage, sliced
Radishes, sliced
Fresh oregano and/or cilantro
Queso fresco
Ground cayenne pepper


In a large soup pot, add the pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. Add the chicken and allow to simmer for 1 hour. As water begins to evaporate, add hot water to keep the stock at the same amount. While stock is cooking, make the chile sauce. Cut open your dried chiles and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften. When chiles are soft, add them to your blender (or food processor), as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil, and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed. When stock is done and pork and chicken are cooked through, remove to cutting board and shred or cut into bite-size pieces. Discard onion, garlic and bay from stock. Then add the pureed chile sauce to pork stock. Add hominy and cubed/shredded pork and chicken. Taste for seasoning. Bring soup to a gentle simmer and allow to continue cooking for an additional 30 minutes. When done, ladle soup into bowls and top with garnishes, such as sliced cabbage, sliced radishes, fresh oregano, avocado, queso fresco and cayenne pepper. A disfrutar!!!