South Texas Pozole
Dive into the hearty, soulful flavors of South Texas Pozole—a comforting Mexican stew that's perfect for any occasion. This rich recipe features tender, slow-simmered pork shoulder combined with earthy hominy, a robust chili puree made from smoky guajillo and ancho chilies, and fragrant spices like cumin and Mexican oregano. The dish is simmered to perfection, creating a deeply flavorful broth that warms you from the inside out. Topped with vibrant garnishes like crisp radish slices, shredded cabbage, and fresh cilantro, and served with lime wedges and tortilla chips on the side, this pozole is a true celebration of bold, Tex-Mex flavors. With a perfect balance of heat, zest, and heartiness, it's an irresistible choice for family gatherings or cozy weeknight meals.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (trimmed and cut into 1-inch cubes)
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 6 dried guajillo chilies (stems and seeds removed)
- 4 dried ancho chilies (stems and seeds removed)
- 2 15-ounce cans canned hominy (drained and rinsed)
- 8 cups chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons oregano (preferably Mexican oregano)
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 6 radishes (thinly sliced, for garnish)
- 2 cups shredded green cabbage (for garnish)
- 0.5 cup cilantro leaves (chopped, for garnish)
- 3 lime wedges (for serving)
- 2 cups tortilla chips (for serving)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork shoulder cubes and brown them in batches, about 4-5 minutes per batch. Remove the pork and set aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently.
Meanwhile, toast the guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Be careful not to burn them.
Transfer the toasted chilies to a bowl and cover them with 2 cups of boiling water. Let them soak for 20 minutes until softened.
Drain the chilies and blend them with 1 cup of chicken broth in a blender until smooth. Strain the chili puree through a fine-mesh sieve into a bowl and set aside.
Return the browned pork to the pot with the onions and garlic. Pour in the remaining 7 cups of chicken broth, the chili puree, cumin, oregano, bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the pork is tender and easily shredded.
Add the drained hominy to the pot and simmer for an additional 30 minutes to allow the flavors to meld.
Taste and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaves before serving.
Serve the pozole hot in bowls, garnished with radish slices, shredded cabbage, chopped cilantro, and a squeeze of lime juice. Pair with tortilla chips on the side for a perfect finish.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 12.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1845 mg | 39% | |
*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.
