1 In some cases, you might be able to tie the vent from a toilet to a sink or shower vent instead of running it all the way to main vent stack.
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.
It is made from nixtamalized cacahuazintle maize, with meat, usually pork, chicken, turkey, pork rinds, chili peppers, and other seasonings and garnish such as cabbage, salsa and limes and/or lemons. After colonization by the Spaniards, the ingredients of pozole changed, but the staple maize remained. It is a typical dish in various states such as Sinaloa, Michoacan, MichoacÃ¡n, Guerrero, Zacatecas, Jalisco, Morelos state Of mexico And Distrito. Federal pozole is served In mexican restaurants. worldwide