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Pozole Guanajuato


3 TBS dried filed corn kernels or
   white hominy
1 (2 oz) pork chop
1 oz chile ancho
2 tsp epazote or cilantro
2 tsp garlic
3 TBS onion
2 tsp oregano
2 tsp chile de arbol
2 tsp radish
4 tsp romaine lettuce

Boil the pork chop with the onion and garlic, then chop it into small pieces.

Sauté the chile ancho with garlic, then place in a blender along with a little of the broth from the cooking of the pork chop. You should end up with a red colored broth.

Add the epazote and the corn kernels, then place the pork in a shallow bowl and pour the red broth over it.

Top each with lime juice, chopped romaine lettuce, minced onion, slivered radish, oregano, and chile de arbol to taste.

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