New Mexican Pozole - Roth – Culinary Scene

Ingredients

• 1 large white onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1 ¼ pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
• 4 cups dark chicken stock
• 4 cups water
• 2 teaspoons Kosher salt
• 1 30-ounce can hominy, drained and rinsed
• 2 tablespoons bacon fat or vegetable oil
• 2 dried New Mexico (red Anaheim) chiles, seeded
• 2 poblano chiles, seeded and chopped
• 3 jalapeño chiles, seeded and chopped
• 1 cup canned tomatoes, drained and chopped
• juice of 2 limes
• ¼ cup freshly squeezed orange juice