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Pozole

Pozole

This Mexican pozole recipe features hearty soup with hominy and tender pork in a mild red chile sauce, garnished with crunchy fresh toppings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 401 kcal

Equipment

  • Blender
  • Fine-mesh strainer

Ingredients
  

  • 5 lb pork shoulder or butt roast *
  • 10 cloves garlic divided
  • 2 teaspoons salt
  • 1 whole yellow onion quartered
  • 4 leaves bay leaves
  • 3 tablespoons better than bouillon chicken flavor or chicken bouillon granules
  • 6 dried gaujillo chiles *
  • 6 dried ancho chiles *
  • 1-3 dried chiles de arbol optional, for spicier/hotter soup*
  • 2 tablespoons oil
  • 1 tablespoon Dried oregano
  • ½ teaspoon ground cumin
  • 8 oz tomato sauce can
  • 1 teaspoon white vinegar
  • 2 25oz white hominy drained and rinsed
  • salt and pepper to taste

For topping

  • Thinly shredded Cabbage (required)
  • diced yellow or white onion (required)
  • fresh cilantro (required)
  • lime wedges (required)
  • avocado (optional)
  • A few thinly sliced radishes (optional)
  • Warm corn or flour tortillas for serving

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 from 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).
  • Ladle soup into a 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

Traditional pozole also includes pork bones cooked with the meat in the stock, which are inexpensive and add great flavor to the broth. Discard them at the same time that you discard the onion and bay leaves.

Nutrition

Serving: 1bowlCalories: 401kcalCarbohydrates: 25gProtein: 38gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 116mgSodium: 898mgPotassium: 1261mgFiber: 9gSugar: 14gVitamin A: 7814IUVitamin C: 15mgCalcium: 63mgIron: 5mg
Keyword Hearty Soup, hominy, Mexican recipe, pork, Pozole, soup
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