Pozole is a traditional Mexican soup or stew made with hominy, meat, and various seasonings. It is a popular dish in Mexico, especially during celebrations and holidays like Christmas and Independence Day.
Recipe for making Pork Pozole, one of the most popular types of pozole in Mexico.
Ingredients:
2 lbs pork shoulder, cut into 1-inch cubes
1 large onion, chopped
4 garlic cloves, minced
2 cans (29 oz each) of hominy, drained and rinsed
4 dried ancho chili peppers, seeded and deveined
2 dried guajillo chili peppers, seeded and deveined
1 tsp ground cumin
1 tsp dried oregano
1 tbsp vegetable oil
Salt and pepper to taste
Water or chicken broth
Garnishes:
1 cup chopped cabbage
1/2 cup chopped onion
1/2 cup chopped cilantro
1 lime, cut into wedges
Tortilla chips or tostadas
Instructions:
Toast the dried chili peppers in a dry skillet over medium heat for a few minutes until they become fragrant. Remove from heat and soak them in hot water for about 20 minutes, until they soften.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the pork, onion, and garlic and sauté until the pork is browned on all sides.
Drain the chili peppers and place them in a blender or food processor along with 1 cup of water. Blend until smooth and pour the mixture over the pork.
Add enough water or chicken broth to cover the pork by about 1 inch. Add the cumin, oregano, salt, and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the pork is tender.
Add the hominy and continue simmering for another 30 minutes, until the hominy is heated through.
Taste and adjust the seasoning if needed.
Serve the pozole hot, garnished with chopped cabbage, onion, cilantro, and a squeeze of lime. Serve with tortilla chips or tostadas on the side.
Note: Pozole can be made ahead of time and reheated. It also freezes well, so you can make a big batch and store it in the freezer for later.
