Description
Warm, bold, and brimming with tradition, this Favorite Pozole Recipe is the ultimate comfort food.
Ingredients
Scale
- 2 1/2 pounds pork shoulder
- 1 white onion, halved
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon salt
- 10 cups water
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 4 garlic cloves
- 1/2 white onion
- 1 teaspoon cumin seeds
- 1/2 teaspoon dried oregano
- 1 1/2 cups pork broth
- 2 (15 oz) cans white hominy, drained and rinsed (or 2 cups dried hominy, soaked and cooked)
- Salt to taste
- Shredded green cabbage
- Diced white onion
- Sliced radishes
- Chopped fresh cilantro
- Lime wedges
- Diced avocado (optional)
- Crushed tostadas or tortilla chips (optional)
Instructions
- Begin by placing the pork shoulder into a large stockpot along with the halved onion, smashed garlic cloves, bay leaves, and salt. Pour in 10 cups of water and bring the contents to a rolling boil. Once boiling, reduce the heat to a low simmer, carefully skimming off any foam that collects on the surface. Let this simmer uncovered for about 2 to 2.5 hours, or until the pork is unbelievably tender and easily falls apart.
- While the pork is cooking, it’s time to unleash the flavors from the chiles. Toast the dried guajillo and ancho chiles in a skillet over medium heat for a couple of minutes until they’re aromatic, being careful not to burn them. After toasting, place them in a bowl of hot water and let them soak for about 20 minutes or until softened. This step is crucial, as it brings out their deep, smoky flavor, which will add depth to your pozole.
- Once the chiles have soaked, it’s time to blend your sauce. Combine the softened chiles with the remaining garlic cloves, onion, cumin seeds, oregano, and 1 1/2 cups of the pork broth in a blender. Blend until smooth, and for an even finer texture, strain the mixture using a fine mesh strainer.
- Once the pork is ready, carefully remove it from the pot and shred it into bite-sized pieces, using two forks or your hands. Strain the broth to catch any impurities and return it to the stockpot. Mix in the vibrant chile sauce, the shredded pork, and the hominy. Stir everything together until well combined.
- Return the pot to a simmer and let the pozole cook for an additional 30 to 40 minutes. This brief simmer allows all the flavors to meld harmoniously. Throughout this final cooking phase, taste the pozole and adjust the salt and broth consistency according to your preference—feel free to add more broth if it appears too thick.
- When you’re ready to serve, ladle the hot pozole into bowls and top with an array of fresh garnishes: shredded cabbage, diced onion, sliced radishes, chopped cilantro, and a squeeze of zesty lime. For an added touch, you can include diced avocado or crushed tostadas on top. Enjoy your hearty creation with family and friends!
Notes
Pozole can be made a day ahead of time and actually tastes better the next day as the flavors deepen and meld together overnight.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
Nutrition
- Calories: 390 kcal
- Sodium: 850 mg
- Protein: 28 g