This recipe calls for dried pasole ... canned white hominy works very well if you can't find the dried pasole. Pasole is so very flavorful, and wonderful with corn or flour tortillas. Warm, soothing and utterly spectacular with nothing more than a good dessert after dinner.
3 slices slab bacon
1# pork shoulder or neck, cut into 1” cubes
1# lamb shoulder or neck, cut into 1” cubes
salt & pepper to taste
2 medium onions, chopped
4 cloves garlic, chopped
3 or 4 quarts chicken stock
2” dried Pasole – or 2 or 3 large cans white hominy, rinsed & drained
10 fresh green chile peppers – seeded, deveined * chopped
2 t. chopped fresh oregano
2 pinches saffron threads
1# Chorizo or Italian sweet sausage
1 T. chopped fresh cilantro or parsley
Cook bacon in skillet till crisp, drain on paper towels.
Season pork & lamb and brown in bacon fat, cover & fridge.
Add onions & garlic, saute until translucent. Set aside
Add 1/2 cup chicken stock & deglaze pan, scraping brown bits from bottom.
Pour liquid into large kettle. Add 3 quarts chicken stock, pozole, green chiles, oregano, saffron & 1 t. salt. Bring to boil, reduce heat and simmer for 2 hours, stirring from time to time and adding more chicken stock if needed.
Add pork & lamb and continue to cook for one to one & one-half hours, until meats & pozole are tender.
Twenty minutes before done – poach linguica in simmering water for 15 minutes.
Cook chorizo in skillet with 1/4” of water until water evaporates and sausages brown. Add sausages to bowl of pizole. Ganish & serve.