Pozole
Warm, hearty, and bursting with traditional Mexican flavors, pozole is the ultimate comfort food. This classic hominy stew features tender chunks of slow-simmered pork shoulder, white hominy, and a rich, fragrant chili sauce made with guajillo and ancho chilies for a smoky, mildly spicy kick. Simmered to perfection in a savory broth infused with garlic, onion, and Mexican oregano, pozole is a dish that embodies the heart of Mexican cuisine. It's served piping hot with vibrant toppings like shredded cabbage, sliced radishes, creamy avocado, and a squeeze of fresh lime for a zesty finish. Perfect for gatherings or a cozy weeknight dinner, this traditional Mexican pozole recipe is a flavorful masterpiece made to be savored. Pair it with warm corn tortillas for the ultimate dining experience.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (cut into large chunks)
- 6 cups White hominy (canned, drained and rinsed)
- 8 cups Chicken stock
- 1 large White onion (quartered)
- 6 pieces Garlic cloves (peeled)
- 4 pieces Guajillo chilies (dried, stemmed and seeded)
- 2 pieces Ancho chilies (dried, stemmed and seeded)
- 1 piece Bay leaf
- 1 tbsp Oregano (Mexican oregano is preferable)
- 1 tsp Cumin
- 2 tsp Salt
- 1 tsp Black pepper
- 2 cups Cabbage (shredded, for topping)
- 1 cup Radishes (sliced, for topping)
- 4 pieces Lime wedges (for garnish)
- 1 piece Avocado (sliced, optional)
- 6 pieces Corn tortillas (for serving)
Instructions
In a large pot, combine the pork shoulder, chicken stock, onion, garlic, bay leaf, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 90 minutes, or until the pork is tender and easily shredded.
While the pork cooks, prepare the chili sauce. In a heatproof bowl, soak the guajillo and ancho chilies in hot water for 20 minutes, or until softened.
Drain the chilies and transfer them to a blender. Add 1/2 cup of the soaking liquid, oregano, cumin, and a pinch of salt. Blend until smooth.
Once the pork is tender, carefully remove it from the pot and set it aside to cool slightly. Strain the broth to remove any solids and return it to the pot.
Shred the pork into bite-sized pieces, discarding any excess fat, and return it to the pot along with the hominy and chili sauce. Stir well to combine.
Simmer the pozole over low heat for an additional 40-60 minutes, allowing the flavors to meld. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the pozole hot in bowls. Offer shredded cabbage, sliced radishes, lime wedges, avocado, and corn tortillas as toppings and accompaniments.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 7.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1067 mg | 23% | |
*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.
