![Pork and Chorizo Pozole](https://cdn.statically.io/img/www.foodandwine.com/thmb/rk2NfW0cL3Es2-aKHPfWD1w8aZA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pork-and-chorizo-pozole-xl-wnbook2014-324d95c2815b4b17a0c5f7efc6a7c5f0.jpg)
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Ingredients
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1/4 cup olive oil
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2 pounds trimmed boneless pork shoulder, cut into 1-inch cubes
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Salt
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Freshly ground pepper
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1 large white onion, quartered
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2 cloves
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1 tablespoon dried oregano, preferably Mexican, plus more for garnish
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2 bay leaves
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2 quarts beef broth
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1 pound tomatillos, husked and rinsed
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4 plum tomatoes, halved
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3 garlic cloves
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1 ounce each of ancho and guajillo chiles, stemmed and seeded
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1 pound fresh Mexican chorizo, casings removed
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Two 15-ounce cans white hominy, drained and rinsed
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Thinly sliced radishes, chopped onion and cilantro and lime wedges, for serving
Directions
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In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper, add to the casserole and cook over moderately high heat, stirring twice, until browned, about 8 minutes. Add 1 piece of the quartered onion, the cloves, the 1 tablespoon of oregano, the bay leaves and 6 cups of the beef broth and bring to a boil. Cover and simmer over moderately low heat until the pork is tender, about 40 minutes. Discard the bay leaves.
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Meanwhile, heat a large cast-iron skillet. In a large bowl, toss the tomatillos, tomatoes, garlic and remaining 3 pieces of onion with 1 tablespoon of the olive oil; season with salt and pepper. Add the vegetables to the skillet and cook over moderately high heat until blistered in spots, about 10 minutes. Transfer the vegetables to a blender.
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In the same skillet, toast the chiles over moderately high heat until slightly darkened, about 2 minutes. Add the remaining 2 cups of beef broth and bring to a simmer; cover the skillet, remove from the heat and let the chiles soften for 5 minutes. Add the chiles and broth to the blender with the vegetables and puree until smooth. Strain the vegetable-chile puree into a bowl. Wipe out the skillet.
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Heat the remaining 1 tablespoon of olive oil in the skillet. Add the chorizo and cook over moderate heat, breaking it up with a spoon, until browned, about 5 minutes. Add the chorizo, hominy and vegetable-chile puree to the casserole and bring the pozole to a simmer. Season with salt and pepper. Garnish the pozole with radishes, onion, cilantro and oregano and serve with lime wedges.