This pozole is a prime example of how a Mexican dish that is already perfect gets even better with the Oaxacan treatment. I know, I’m sure you swear that your mom or grandma probably makes the best pozole ever but let me elaborate. This pozole comes from the Mixteco region of Oaxaca, which is in the highlands. The actual pozole starts off as a clear pozole, but the star of this dish is a deeply flavored mole paste that you swirl into it to your liking. In short, this is a pozole and mole hybrid and will probably change your life. If you live close to a Mexican market, you might find huge bags of nixtamlized maiz pozolero (hominy) in the refrigerated section ready to go. If not, buy as many cans of cooked hominy as you need to hit
In the same pan over medium heat, heat another
In a blender, working in batches, blend half of the chiles with
In the same blender, combine the fried almonds, onion, garlic, plantains, tomatoes, tomatillos, apples, raisins, cinnamon, and oregano with 1 cup (
Once you have your pile of blended chile paste and your pile of the rest of the blended ingredients, heat 1 cup (
After the chile paste changes color, add the blended fried mixture to the pot of cooked chile paste. Over medium heat, mix until the rest of the ingredients are mixed in with the chile paste. Taste for salt and season accordingly. Lower the heat and mix and mix until the mole is reduced by half. This should take about 1 hour and the bottom of the pot should be visible. Keep mixing and mixing. It will all be worth it. The final texture should resemble a pasty hummus.
In a large stockpot over high heat, bring 8 quarts (
Add all the meat. Keep simmering. After 30 minutes, skim all impurities that rise to the top, then drop in the onion and garlic. Boil for another 45 minutes.
Once the meat starts to become tender, about an hour later, add the hoja santa, and season with salt. Cover the pot and lower the heat to a slow simmer. Leave at a simmer for another hour. Once the meat is starting to fall apart, the pozole is ready.
Serve with minced raw onion and lime slices, adding the mole paste to your pozole to your liking.
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