garnishesoptions include avocados, chopped red onion, chopped cilantro, sliced radishes, or lime wedges
Instructions
Preheat oven to 325 degrees FIf using dried beans, soak them in 8-9 cups of water overnight or for about 8 hours and then rinse before using (measure the 2 cups after soaking). If using canned garbanzo beans, pour them in a strainer and rinse the gel off.
2 cups garbanzo beans
In a large Dutch oven (or oven-proof pot), heat 1 tablespoon oil over medium high heat. Season the pork with salt and pepper and brown the pork on all sides. You will need to work in 2 batches to get a good sear (maybe 3 batches if your pot is smaller). Do not overcrowd the pan. I added the second tablespoon oil in the second batch. It takes about 5-8 min. per batch.
When all of the pork is seared, return all the meat to the pot and add the onions and garlic. Saute the onion and garlic with the pork over medium heat, stirring occasionally for around 5 minutes.
1 large` onion, 2-3 cloves garlic
Add garbanzo beans, oregano, ancho spice, chipotle spice, cocoa, chicken stock to pot and stir to combine. Salt and pepper to taste at this point.
Bring the mixture to a boil, stirring occasionally, and then cover the pot and place it in the oven for about 2 hours, or until pork is tender.
Ladle the pozole into bowls and garnish and serve.
garnishes
Notes
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