Description
Hearty Mexican Pozole brims with rich, comforting flavors that dance across your palate with traditional zest. Spicy hominy, tender pork, and aromatic garnishes invite home cooks to explore this soul-warming culinary journey through Mexico’s beloved classic.
Ingredients
Scale
Meat and Protein:
- 3 pounds (1.36 kilograms) pork shoulder, cut into large chunks
- 6 cloves garlic, smashed
Liquid Base:
- 10 cups (2.4 liters) water
- 1 ½ cups (360 milliliters) pork broth
- 2 cans (15 ounces or 425 grams each) white hominy, drained and rinsed
Aromatics and Spices:
- 1 medium onion, quartered
- 2 bay leaves
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 3 cloves garlic
- ¼ cup (40 grams) chopped onion
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- Salt, to taste
Toppings:
- Shredded cabbage
- Thinly sliced radishes
- Diced white onion
- Chopped fresh cilantro
- Lime wedges
- Dried oregano
- Tortilla chips or tostadas
Instructions
- Initiate the pork preparation by nestling the meat in a capacious pot alongside aromatic onion, pungent garlic, fragrant bay leaves, and a generous sprinkle of salt. Cover with water and bring to a vigorous boil, then reduce to a gentle simmer.
- Allow the pork to tenderize gradually, skimming away any accumulated foam during the approximately two-hour cooking process. The meat should become exquisitely tender and easily pulled apart.
- Meanwhile, transform the dried guajillo and ancho chilies into a vibrant sauce by submerging them in steaming hot water. Let them rehydrate and soften for a quarter-hour.
- Drain the chilies and transfer them to a blender, incorporating garlic, onion, earthy cumin, robust oregano, and a splash of rich pork broth. Pulverize until achieving a velvety, smooth consistency.
- Carefully strain the crimson chile sauce through a fine mesh sieve directly into the pot with the simmering pork, ensuring no stubborn seeds or pulp remain.
- Introduce the drained hominy into the bubbling mixture, stirring gently to integrate all elements. Allow the pozole to continue simmering, permitting the flavors to harmonize and intensify.
- When ready to serve, ladle the hearty stew into waiting bowls. Present an array of vibrant garnishes – crisp cabbage, peppery radishes, sharp onion, fresh cilantro, zesty lime juice, and a whisper of oregano – inviting diners to personalize their culinary experience.
Notes
- Choose fatty pork cuts like shoulder or butt for maximum flavor and tender meat that falls apart easily during long simmering.
- Soak dried chilies completely underwater to ensure they soften uniformly and release their deep, complex flavor profile without burning.
- Customize the heat level by adjusting the number and types of chilies – guajillo offers mild warmth while arbol adds intense spiciness for adventurous palates.
- Prepare toppings in advance and arrange them beautifully on a platter to create an interactive, colorful dining experience that allows guests to personalize their pozole.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg