Pozole
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
401 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Pozole
Description
In this Pozole recipe, pork shoulder is cut into cubes and simmered with garlic, quartered onion, bay leaves, salt, and chicken bouillon to create a flavorful broth. Dried guajillo and ancho chilies are rehydrated by boiling, then blended with garlic and strained before cooking in oil to develop a smooth red chile sauce that is combined with the pork broth. The combination yields a rich, savory base with mild warmth from the chilies.
White hominy is added towards the end, contributing a distinctive chewy texture to the stew. The traditional garnishes of shredded cabbage, diced onion, chopped cilantro, lime wedges, and optional radishes and avocado offer fresh textures and brightness that balance the hearty meat and chile flavors. Warm corn or flour tortillas accompany the stew as a side.
Pozole has a mildly spicy, smoky flavor from the red chilies, complemented by the tender pork and hearty hominy. The preparation involves simmering, pureeing, and layering of flavors that create a deep, comforting dish. It can be prepared traditionally or faster using an Instant Pot or slow cooker, adapting to different cooking preferences.
Practical tips include using pork with bones like neck or hock for added flavor, substituting beef or chicken if desired, adjusting spice with arbol chilies or hot sauce, and suitable storage and freezing techniques to preserve leftovers. The toppings are best prepared fresh to maintain their texture and flavor.
Ingredients
- 5 lb pork shoulder or butt roast
- 10 cloves garlic , divided
- 2 teaspoons salt
- 1 yellow onion , quartered
- 4 bay leaf
- 3 tablespoons chicken bouillon or chicken bouillon granules, better than bouillon brand
- 6 dried guajillo chiles
- 6 dried ancho chiles
- 1-3 dried chiles de arbol , optional, for spicier/hotter soup*
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon oregano dried
- 1/2 teaspoon cumin ground
- 8 oz tomato sauce canned
- 1 teaspoon white vinegar
- 2 oz cans white hominy , drained and rinsed
- salt to taste
- black pepper to taste
For topping:
- cabbage required, thinly shredded
- onion required, diced, yellow or white
- cilantro required, fresh
- lime required, wedges
- avocado (optional)
- radish optional, a few, thinly sliced
- corn tortillas for serving, or flour tortillas, warm
Instructions
- Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.
- Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.
- Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.
- Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid rom the saucepan that boiled them, along with 5 peeled garlic cloves. Blend well until smooth.
- Discard any remaining water from the small saucepan that cooked the chilies. Add 2 tablespoons oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.
- From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil and then simmer for 30 minutes, or until pork is very tender.
- Taste and adjust seasonings (add more salt, chicken bouillon paste or oregano, to taste).
- The toppings added really make or break the soups end result! Ladle soup into bowl and top with a handful of shredded cabbage, chopped onion, fresh cilantro, and a squeeze of fresh lime juice. You could also top with avocado and thinly sliced radishes. Serve with a tortilla on the side.
Notes
- Using pork bones such as neck or hock enhances broth flavor; discard bones along with onion and bay leaves after cooking.
- Substitute pork with beef chuck and beef bouillon or bone-in chicken thighs, adjusting cooking times accordingly.
- Dried chilies can be purchased in the Mexican aisle or online; for a shortcut, use canned red chile sauce (not enchilada sauce) instead of cooking chilies.
- The dish is mildly spicy but can be made hotter by adding dried arbol chilies or hot sauce at serving.
- Instant Pot and slow cooker methods reduce cooking time; broth should be strained before adding chile sauce and hominy.
- Pozole keeps well refrigerated for about a week; prepare fresh toppings, but radishes and cabbage can be stored appropriately to maintain freshness.
- Freeze cooled pozole in airtight containers for several months; thaw overnight and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 38g | 76% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 898mg | 37% |
| Potassium | 1261mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 7814IU | 156% |
| Vitamin C | 15mg | 17% |
| Calcium | 63mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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