Description
A traditional Mexican dish that celebrates community and family with its rich flavors and hearty ingredients.
Ingredients
Scale
- 3 lbs boneless pork shoulder (cut into 2-inch chunks)
- 1 large white onion (halved)
- 4 cloves garlic (peeled)
- 2 cans hominy (25 oz each, rinsed and drained)
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 2 tsp salt (or to taste)
- 5 dried Guajillo chiles (stems and seeds removed)
- 3 dried Ancho chiles (stems and seeds removed)
Instructions
- Wipe chiles clean. Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant.
- Place the chiles in a bowl and cover with hot water.
- Let the chiles rehydrate for 20-30 minutes.
- Transfer softened chiles to a blender with 1 cup of the soaking water, half an onion, and 2 garlic cloves.
- Blend until smooth.
- Strain the mixture through a fine-mesh sieve and set aside.
- Place the pork chunks in a large stockpot and cover with water.
- Add the other half of the onion, the remaining 2 garlic cloves, and salt.
- Bring to a boil, then reduce heat and simmer, skimming off any foam.
- Cook for 90-120 minutes until the pork is very tender.
- Remove the cooked pork and shred it.
- Discard the onion and garlic from the pot.
- Pour the strained red chile sauce into the pork broth and stir.
- Bring to a simmer.
- Add the shredded pork and rinsed hominy to the pot.
- Stir in the Mexican oregano and cumin.
- Simmer for at least 30 more minutes to allow flavors to meld.
- Taste and adjust seasoning if needed.
- Ladle the hot pozole into bowls and serve immediately with garnishes.
Notes
For added flavor, serve with shredded cabbage, radishes, onions, cilantro, and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg