Pozole Estilo Jalisco Jalisco Style Hominy
Dive into the bold and comforting flavors of **Pozole Estilo Jalisco (Jalisco-Style Hominy)**, a traditional Mexican stew that captures the essence of Jalisco’s culinary heritage. This hearty dish combines tender chunks of pork shoulder and ribs simmered to perfection in a rich, aromatic broth infused with a vibrant chili sauce made from guajillo, ancho, and arbol chilies. Generous additions of hominy give it a delightful texture, while garnishes like crunchy sliced radishes, crisp shredded cabbage, and zesty lime wedges add a refreshing contrast. Perfect for festive gatherings or cozy family dinners, this recipe is a true celebration of Mexican flavors and traditions, best served with warm corn tortillas on the side. Whether you're craving authentic Mexican comfort food or looking to impress with a crowd-pleasing meal, this Jalisco-style pozole is sure to satisfy. Keywords: Jalisco-Style Pozole, Mexican hominy stew, traditional Mexican recipes, pork pozole recipe.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into large chunks)
- 1 pound pork ribs
- 10 cups water
- 6 pieces garlic cloves (peeled and whole)
- 1 piece white onion (halved)
- 6 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 2 pieces dried arbol chilies (optional, for heat)
- 6 cups hominy (canned, rinsed, and drained)
- 1 tablespoon oregano (preferably Mexican oregano)
- 1 teaspoon ground cumin
- 1 to taste salt
- 1 cup radishes (sliced, for garnish)
- 2 cups cabbage (thinly shredded, for garnish)
- 2 pieces lime wedges (for serving)
- 1 piece avocado slices (optional, for serving)
- 8 pieces corn tortillas (optional, to serve)
Instructions
In a large pot, combine the pork shoulder, pork ribs, 10 cups of water, garlic cloves, and half of the white onion. Bring to a boil, skimming off any foam that rises to the surface.
Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and easily shredded. Remove the pork from the pot and set aside to cool slightly. Strain the broth, discarding the solids, and return the clear broth to the pot.
While the pork is cooking, prepare the chili sauce. Remove the stems and seeds from the guajillo, ancho, and arbol chilies. Place the chilies in a bowl and cover them with hot water. Let them soak for 20 minutes or until softened.
Drain the chilies and transfer them to a blender. Add 1 cup of the strained broth and blend until smooth. Strain the sauce through a fine mesh sieve to remove any solids.
Add the strained chili sauce to the broth in the pot. Stir in the hominy, oregano, and ground cumin. Season with salt to taste and bring the broth back to a gentle simmer.
Shred the cooked pork into bite-sized pieces and return it to the pot. Simmer for an additional 20 minutes to allow the flavors to meld.
Ladle the pozole into bowls and serve with sliced radishes, shredded cabbage, lime wedges, and avocado slices if desired. Serve with warm corn tortillas on the side.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 5.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1423 mg | 30% | |
*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.
