Favorite Pozole
Dive into the soul-warming flavors of Favorite Pozole, a traditional Mexican hominy stew that's as comforting as it is vibrant. This hearty dish features tender chunks of slow-simmered pork shoulder, a rich and smoky chile paste made from dried guajillo and ancho chiles, and earthy spices like cumin and Mexican oregano. With every spoonful, the fragrant broth mingles with hearty hominy, creating the perfect canvas for customizable toppings like crisp radishes, shredded cabbage, and fresh cilantro. Finished with a bright squeeze of lime and served alongside warm corn tortillas, this authentic pozole is a celebration of bold flavors and wholesome comfort. Whether it’s for a special occasion or a cozy family dinner, this recipe will quickly become your new favorite.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into large chunks)
- 1 large yellow onion (quartered)
- 6 garlic cloves (peeled)
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1 tablespoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 2 15-ounce cans canned hominy (drained and rinsed)
- 8 cups chicken or pork stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 radishes (thinly sliced, for garnish)
- 2 cups shredded cabbage (optional, for garnish)
- 4 lime wedges (for serving)
- 0.5 cup chopped fresh cilantro (for garnish)
- 8 corn tortillas (for serving)
Instructions
Place the pork shoulder in a large pot. Add the quartered onion, 4 garlic cloves, and enough water to cover the meat by about 2 inches. Bring to a boil over high heat, skimming any foam that rises to the surface.
Reduce the heat to low and simmer, partially covered, for approximately 1.5 hours or until the pork is tender and easily pulls apart. Remove the pork from the pot and shred it into bite-sized pieces, discarding any excess fat. Strain and reserve the cooking liquid to use as part of the broth.
While the pork cooks, prepare the chile paste. In a medium saucepan, combine the guajillo and ancho chiles with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the chiles are softened.
Transfer the softened chiles to a blender along with the remaining 2 garlic cloves, oregano, cumin, and 1 cup of the chile cooking liquid. Blend until completely smooth. Strain the mixture through a fine-mesh sieve to remove any solids, ensuring a smooth paste.
In the large pot, combine the shredded pork, strained chile paste, hominy, reserved pork cooking liquid, and chicken or pork stock. Stir to combine and season with salt and black pepper. Bring the soup to a gentle simmer and cook for another 30 minutes to allow the flavors to meld.
Taste and adjust seasonings as necessary. Ladle the pozole into bowls and garnish with sliced radishes, shredded cabbage, chopped cilantro, and a squeeze of fresh lime. Serve with warm corn tortillas on the side.
Nutrition Facts
Calories |
4443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 12793 mg | 556% | |
| Total Carbohydrate | 447.8 g | 163% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 47.2 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1034 mg | 80% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7150 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
