Bone Broth Pozole With Cauliflower Florets
By: Chef Cathy McKnight
Photographed By: Anne Watson
Time: 3 hours
Serves: 10
Warm, spicy, and totally satisfying, make any night more wholesome and delicious with a hot bowl of pozole.
Ingredients:
Pork Shoulder Broth:
***Note: looking to make this a fast and easy meal? Sub store-bought bone broth and pulled rotisserie chicken
3 pounds bone-in pork shoulder
4 garlic cloves, peeled
1 onion, chopped
1 tablespoon cumin
3 quarts water
2 teaspoons salt
Pozole:
3 cups cauliflower florets
3 tablespoons EVOO or avocado oil
3 garlic cloves, minced
1 onion, diced
1 jalapeño, small dice
2 tablespoons chili powder
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1 teaspoon salt and pepper, coarsely ground
2 cups ancho chili sauce
Ancho Chili Sauce:
1 package (4 ounces) dried ancho chili
1 lime, peeled
1 teaspoon salt
Directions:
In a Dutch oven or heavy-duty pot, add 2 tablespoons of oil on medium heat. Pat the pork shoulder dry and sprinkle with salt and pepper. Place fat-side down in the oil and sear for 5 minutes per side. Add the water, cumin, garlic, and onion. Bring to a boil, then reduce to simmer for 45 minutes. (Omit this step if you're using packaged bone broth and rotisserie chicken)
While the broth simmers, prepare the ancho chili sauce. Place the dried chilis in a sauté pan and just cover with water. Simmer for 15 minutes until tender. In a blender, purée the chilis with the cooking liquid, lime, and salt. Chill.
After 45 minutes of simmering, carefully remove the pork and broth and reserve both.
Using the same pot, sauté the onion, jalapeño, and garlic in the new oil. Stir to coat on medium heat, then cook for 3 to 5 minutes.
Cube the pork into 1-inch pieces and add into the pot with the oregano, chili powder, thyme, salt, and pepper. Cover with the reserved broth, simmer for 55 minutes, and then add the cauliflower florets. Cook until the florets are tender (about 12 minutes).
Serve with ancho chili sauce, fresh cilantro leaves, shaved radish, shredded cheese, limes, and corn tortillas.
