2-3 lbs lamb leg or shoulder roast cut into 2 inch slabs
1 white onion quartered
6 cloves of garlic, peeled
2-3 chipotle chiles
4 quart of chicken stock or water
1 quart hominy
For the Chile Paste:
1 white onion, cut in half with skin intact
1 head garlic, cloves separated with skin on
3 Ancho chiles, stemmed and seeded
3 chiles California, stemmed and seeded
In a hot cast iron pan roast the onion and garlic until tender and almost black, then peel. Toast the chiles in the pan until fragrant but not charres. Soak the chiles in hot water for 10 minutes to rehydrate. Discard soaking liquid. Place onion, garlic and chilies in a blender with enough water to just cover; you’ll want it to be a thick paste. Season with sea salt and strain through fine mesh strainer, pressing on solids.
For the Pozole:
Bring the stock or water to a low simmer and add the vegetables and chiles. Season the meat with sea salt and add to the stock. Slowly simmer until the meat is tender – ensuring that it does not boil – about 3 hours. Remove the meat with a slotted spoon and set aside to cool. Strain the stock, discard the vegetables and chiles and adjust seasoning. Add the hominy to the stock and simmer for 20 minutes. Once the meat is cool enough to handle shred it into bite sized chunks and add back to the stock. Stir in the chile paste a half cup at a time until it is the color and spiciness you desire. Serve with lime wedges, avocado, shredded cabbage, diced sweet onion and thinly sliced radishes.