Description
This Pozole Recipe is made with pork shoulder, chiles anchos, chiles guajillos, onion, garlic, oregano and hominy.
Ingredients
Scale
- 18 cups water
- 1.5 lbs Pork shoulder
- 2 Chile Ancho, no stem
- 2 Chile Guajillo, no stem
- 1 bay leaves
- 1 large onion
- 3 cloves of garlic
- 4 cups chicken broth
- 1 tablespoon ground cumin
- 1 tbsp dried Mexican oregano
- 1 tablespoon of coriander
- 3 cups White Hominy
Garnish as you please:
- Sliced Radishes
- Cilantro
- Cabbage or lettuce
- Lime
Instructions
- Start by boiling 1 onion, 3 cloves or garlic, 2 chiles anchos, and 2 chiles guajillos for 15 minutes. Strain but reserve a cup of the chili water.
- In a 6-8 quart pot, boil 18 cups of water. Throw in the pork shoulder and a bay leaf and cook for an hour. Do not cover the pot.
- Blend the onion, garlic and chilies. Filter the sauce out through a small strainer to get some of the seeds and chili pieces out. Add the cumin, oregano and coriander into the red sauce and stir.
- After the pork cooks for an hour, remove some of the scum and foam that forms on the top of the water with a ladle. Add the chicken broth, the red sauce, and the cup of the reserved chili water. Lower the temperature, cover and cook for another hour.
- Take meat out and shred on separate plate and throw back into the pot. Add the hominy and continue cooking for another 45 minutes.
- Pour yourself a bowl and garnish with sliced radishes, cilantro, cabbage/lettuce and lime.
Notes
- Choose the right pork: Pork shoulder is the best cut of meat for pozole, as it is tender and flavorful. Make sure to trim any excess fat and cut the meat into bite-sized pieces.
- Soak the hominy: To ensure that the hominy is fully cooked, it is important to soak it overnight in cold water. Rinse it well before adding it to the soup.
- Toast the chiles: To bring out their flavor, toast the dried chiles in a dry skillet over medium heat for a few minutes on each side, until they are fragrant and slightly softened. Remove the stems and seeds before soaking them in hot water.
- Blend the sauce well: The key to a flavorful pozole rojo is a well-blended sauce. Use a blender or food processor to puree the soaked chiles with the onion, garlic, and spices until smooth.
- Add the toppings: Pozole is traditionally served with a variety of toppings, such as shredded lettuce, diced onion, sliced radishes, chopped cilantro, and lime wedges. These fresh toppings add texture and flavor to the soup, so be sure to have them ready when serving.
- Don't overcook the pork: While the soup should simmer for several hours to develop flavor, be careful not to overcook the pork. It should be tender but still hold its shape.
- Adjust the seasoning: Taste the pozole before serving and adjust the seasoning as needed. Add more salt, lime juice, or hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 228
- Sugar: 4.38g
- Sodium: 478mg
- Fat: 10.92g
- Saturated Fat: 3.701g
- Carbohydrates: 15.14g
- Fiber: 1.4g
- Protein: 16.23g
- Cholesterol: 48mg
