pozole

• 2 lb chicken legs and thigh
• 2 lb pork roast chopped into chunks
• 15 dried japones chiles
• 5 dried California chiles
• 5 dried new mexico chiles
• 2 clove garlic
• 3 tbsp mexican oregano
• 1 onion cut in quarters
• 1 water to fill pot 3/4 of the way
• 1 large can of hominy
• 1 salt to taste
• 1 FOR TOPPINGS
• 1 chopped cilantro
• 1 chopped onion
• 1 chopped cabbage
• 1 dried mexican oregano
• 1 cut lime wedges to squeeze in your bowl
• 1 salsa de hormiga(recipe on my profile)

1. in large pot add meats and onion and water,cook about 3 hrs on medium high till meats are pull apart tender
2. in a small sauce pan.
3. place chiles and cover with water and cook till tender and rehydrated
4. when the chiles are ready place in blender with water cooked in add garlic and blend on high till very smooth
5. add hominy to pot with meats
6. add blended salsa into pot with meats
7. add oregano, salt to taste
8. let cook another hr for a total of 4 hr cooking time
9. serve in deep bowl and top with toppings listed as desired

chicken, pork roast, japones chiles, california chiles, chiles, clove garlic, oregano, onion, water, hominy, salt, toppings, cilantro, onion, cabbage, oregano, lime wedges, salsa

Taken from cookpad.com/us/recipes/361892-pozole (may not work)