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Pork and Chorizo Pozole Recipe - Aarón Sanchez | Food & Wine

Date Added: 7/2/2020    Source:

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  • 1/4 cup olive oil
  • 2 pounds trimmed boneless pork shoulder, cut into 1-inch cubes
  • Salt
  • Freshly ground pepper
  • 1 large white onion, quartered
  • 2 cloves
  • 1 tablespoon dried oregano, preferably Mexican, plus more for garnish
  • 2 bay leaves
  • 2 quarts beef broth
  • 1 pound tomatillos, husked and rinsed
  • 4 plum tomatoes, halved
  • 3 garlic cloves
  • 1 ounce each of ancho and guajillo chiles, stemmed and seeded
  • 1 pound fresh Mexican chorizo, casings removed
  • Two 15-ounce cans white hominy, drained and rinsed
  • Thinly sliced radishes, chopped onion and cilantro and lime wedges, for serving

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