Mexican Pozole Recipe

prep time
Intermediate
Servings

Ingredients

– 2 pounds pork shoulder (or chicken), cut into large chunks
– 1 onion, quartered
– 4 cloves garlic, minced
– 10 cups water or low-sodium chicken broth
– 2 cans (15 oz each) hominy, drained and rinsed
– 2-3 dried ancho chiles, seeds removed
– 2-3 dried guajillo chiles, seeds removed
– 1 teaspoon cumin
– 1 teaspoon oregano (preferably Mexican oregano)
– Salt to taste
– Fresh lime wedges, chopped onion, shredded cabbage, sliced radishes, chopped cilantro, and avocado for serving

Instructions

1. Cook the Meat: In a large pot, combine the pork (or chicken), onion, garlic, and water or broth. Bring to a boil, then reduce to a simmer. Cook for about 1.5 to 2 hours, or until the meat is tender. Skim off any foam that rises to the surface.

2. Prepare the Chili Sauce: While the meat is cooking, in a separate pot, bring water to a boil and add the dried ancho and guajillo chiles. Remove from heat and let the chiles soak for about 15-20 minutes until softened. Drain the chiles, then blend them in a blender with a small amount of the soaking water until smooth.

3. Shred the Meat: Once the meat is tender, remove it from the pot and let it cool slightly. Shred the meat into bite-sized pieces and return it to the pot, discarding any bones.

4. Combine Ingredients: Stir in the drained hominy, blended chili sauce, cumin, oregano, and salt to taste. Simmer for an additional 30 minutes, allowing the flavors to meld. Adjust seasoning as needed.

5. Serve: Ladle the pozole into bowls and garnish with fresh lime wedges, chopped onion, shredded cabbage, sliced radishes, chopped cilantro, and avocado. Enjoy your delicious homemade pozole!

Note: Pozole can be made a day in advance and is often even better the next day as the flavors develop. Enjoy it as a festive dish during celebrations or any day you crave a comforting meal!