Oh Moley! It's Pozole!

I'm so sorry I haven't updated this blog with the promised recipes! But, I finally got the pictures up! 

So, here's how the pozole goes down: 

I doubled the recipe (like, it served about 2-3 dinners) because my family loves leftovers! 

So, I first put a 3 1/2 pound pork roast in the crock pot. 

 Next, I chopped an onion and put it on top.

 And I chopped up 5 cloves of garlic (it's not a typo, there's just A LOT of garlic), and put it on top.

 Add some cumin (about a teaspoon or so)

 And some dried oregano (lots and lots and lots... about 2 or 3 teaspoons)

 Add some salt and pepper...

 Add a little bit of water to the bottom of the pan, and cook on high for about 3-5 hours.

 After it's cooked, you're going to cut it in half and put one half in tupperware for a different dinner (see below), and the other half, will be cut up into small cubes. Then you'll add a can of hominy 2 cans of diced green chiles, and fill about 3/4 of the crockpot with hot water. In the blender, put some water, and 3 serano peppers and put it in the crockpot with the rest of the stuff.

 Add about 5 tablespoons (more or less, to taste) of chicken bullion.

 Here's the other half of the pork. I also added some of the broth to it so it didn't dry out.

 This is how it's gonna look...

 Add about half of a can of salsa

 You're going to cook the pozole for another hour or so.  Then it's done!!!

Serve with the queso fresco, crema, chopped onions, and tostada chips. Enjoy!

I'm so sorry if this was a bit vague, but I do a lot of guestimating. I follow the recipe about half the time, and my taste buds the other half of the time. Feel free to post any questions so I can clarify :) I hope that all of you have a great day!!!