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Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered. While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.
Donât get frighten about seeing many ingredients, by following all the steps correctly the pozole will come out perfect. In this pozole you can use any pork pieces that you want. We recommend using pork pieces that have bone so the broth has more flavor. To make the pozole white hominy is used, that comes from the cacahuazintle corn. By no means use another type of corn nor golden corn â it wonât give a good flavor to the pozole, in fact your pozole will taste horrible. The white hominy must be precooked, if not you will have to follow the next steps...