Description
This pozole recipe is a hearty Mexican stew made with tender pork shoulder, white hominy, guajillo and ancho chiles, and a rich red broth.
Ingredients
Scale
- 3 pounds pork shoulder, cut into chunks
- 2 cans (25 ounces each) white hominy, drained and rinsed
- 8 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- ½ white onion
- 5 garlic cloves, divided
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 8 cups chicken broth or water, plus more as needed
- 1 tablespoon neutral oil
- 2 teaspoons salt, plus more to taste
For serving
- Shredded cabbage
- Sliced radishes
- Diced white onion
- Lime wedges
- Chopped cilantro
- Mexican oregano
- Tostadas
Instructions
- Add the pork, bay leaves, onion, three garlic cloves, broth, and two teaspoons of salt to a large pot. Bring to a boil and skim off any foam. Reduce the heat, partially cover, and simmer for 1½ to 2 hours, until the pork is tender.
- Meanwhile, toast the guajillo and ancho chiles in a dry skillet for about 15 seconds per side, just until fragrant. Do not let them burn. Transfer them to a bowl, cover with hot water, and soak for 20 minutes.
- Blend the softened chiles with the remaining two garlic cloves, cumin, oregano, and about one cup of the chile soaking liquid until very smooth. Strain the sauce for a silkier broth.
- Heat the oil in a skillet over medium heat. Carefully add the chile sauce and cook for 5 to 7 minutes, stirring regularly, until slightly thickened and deep red.
- Remove the onion, garlic, and bay leaves from the pork pot. Stir in the cooked chile sauce and hominy. Simmer uncovered for another 30 to 40 minutes. Add more broth or water if needed, then season generously with salt.
- Ladle the pozole into bowls. Serve with cabbage, radishes, onion, cilantro, Mexican oregano, lime wedges, and crisp tostadas.
- Prep Time: 25minutes
- Cook Time: 2 Hours 30 Minutes
- Category: Dinner
- Method: Stovetop
- 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