Stoner's Red Stash Pozole

Total Time: 2.5 to 3 hrs Yield: 8 to 12 Servings

Ingredients

• For the Pozole:

  • 2 lbs pork shoulder, cut into 1-inch cubes

  • 1 tbsp olive oil

  • 1 large white onion, diced

  • 4 garlic cloves, minced

  • 8 cups chicken or pork broth

  • 2 cups dried hominy (or 6 cups canned hominy, rinsed and drained)

  • 1 tbsp ground cumin

  • 1 tbsp dried Mexican oregano

  • 1 tsp smoked paprika

  • 1 tsp chili powder (optional for heat)

  • 6 dried red New Mexican chiles (or substitute with ancho or guajillo chiles)

  • 1 lime, juiced

  • Salt and pepper to taste

• For the RSO Infusion:

  • .125g RSO (Available in dispensary)

  • 2 tbsp olive oil

• Optional Toppings:

  • Shredded cabbage

  • Diced radishes

  • Chopped cilantro

  • Lime wedges

  • Crumbled queso fresco

  • Diced avocado

  • Tortilla chips or tostadas

Instructions

1. Prepare the Chiles:

   • Remove the stems and seeds from the dried chiles.

   • Toast them in a dry skillet for 1-2 minutes until fragrant, then soak in hot water for 15 minutes.

   • Blend the softened chiles with a little soaking liquid until smooth, creating a chile paste. Set aside.

2. Cook the Pork:

   • In a large pot, heat the olive oil over medium-high heat.

   • Brown the pork cubes on all sides, then remove and set aside.

3. Sauté Aromatics:

   • In the same pot, add the onion and cook until translucent.

   • Add the garlic and cook for another minute.

4. Combine Ingredients:

   • Return the pork to the pot and add the broth, hominy, cumin, oregano, paprika, chili powder, and the blended chile paste.

   • Stir well and bring to a boil.

5. Simmer:

   • Reduce the heat to low and simmer uncovered for 2 to 3 hours (if using dried hominy) or about 1.5 hours (for canned hominy), stirring occasionally, until the pork is tender and the flavors meld.

   • Add lime juice, salt, and pepper to taste.

6. Prepare the RSO Infusion:

   • Mix the RSO into the 2 tablespoons of olive oil.

   • Once the pozole is ready, portion out servings into bowls and drizzle the RSO-infused oil evenly over the top.

7. Serve:

   • Top each bowl with your desired toppings and serve with warm tortillas or crusty bread.

Chef's Notes:

• RSO Dosage: Adjust the amount of RSO based on your preference and tolerance. Start with a small dose, especially for first-timers.

• Vegetarian Option: Substitute pork with jackfruit or mushrooms and use vegetable broth.

• This pozole gets better the next day, making it perfect for leftovers!

Enjoy this hearty, soul-warming pozole with a New Mexican flair and an infused kick! 🌶️