Pork Pozole
Warm, hearty, and brimming with authentic Mexican flavors, Pork Pozole is a traditional hominy stew that’s perfect for comforting family dinners or festive gatherings. This rich, savory dish starts with tender chunks of pork shoulder simmered to perfection in a flavorful broth infused with garlic, bay leaves, and a smoky chili puree made from toasted guajillo and ancho chilies. Hominy adds a hearty texture, while vibrant garnishes like shredded cabbage, crisp radishes, creamy avocado, and fresh cilantro add a delightful crunch and brightness to every bowl. Serve it steaming hot with a squeeze of lime and optional tostadas for a meal that's as satisfying as it is delicious. With its bold flavors, nourishing ingredients, and hearty portions, Pork Pozole is a quintessential dish that captures the essence of Mexican cuisine.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (trimmed of excess fat and cut into large chunks)
- 1 large yellow onion (quartered)
- 5 garlic cloves
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 8 cups chicken or pork stock
- 2 cans (15 ounces each) hominy (drained and rinsed)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 lime wedges (for serving)
- 2 cups shredded cabbage (for garnish)
- 5 radishes (thinly sliced, for garnish)
- 1 cup cilantro (chopped, for garnish)
- 1 avocado (sliced, for garnish)
- 6 tostadas (optional, for serving)
Instructions
Place the pork shoulder, quartered onion, garlic cloves, bay leaves, and 8 cups of stock into a large stockpot over medium heat. Bring to a boil, then reduce the heat to low and simmer for about 1.5 hours, or until the pork is tender and easily shredded.
While the pork is cooking, prepare the chilies: Remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 30 seconds on each side, until they become fragrant but not burned.
Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 20 minutes until softened.
Once softened, drain the chilies and blend them in a blender with 1 cup of the cooking liquid from the pork, oregano, and cumin until smooth. Strain the blended mixture through a fine-mesh sieve to remove any solids, creating a smooth chili puree.
When the pork is tender, remove it from the pot and set it aside to cool slightly. Shred the pork using two forks and discard any large pieces of fat.
Discard the onion, garlic, and bay leaves from the stockpot. Return the shredded pork to the pot, along with the drained and rinsed hominy.
Stir in the chili puree, salt, and black pepper. Simmer the pozole uncovered for another 40 minutes to let the flavors meld together.
Taste the stew and adjust seasoning as needed, adding more salt or pepper to taste.
Serve the pozole hot in bowls and garnish with shredded cabbage, sliced radishes, chopped cilantro, avocado slices, and a squeeze of fresh lime juice. Serve with tostadas on the side if desired.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 7.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1494 mg | 32% | |
*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.
