Print

Pozole

Pozole
Print Recipe

Pozole is a traditional Mexican stew that celebrates heritage with a hearty, flavorful combination of tender pork, hominy, and aromatic spices. This authentic recipe guides you through easy steps to create a rich, comforting broth balanced with smoky dried chiles and garnished with fresh vegetables, perfect for any festive occasion or family meal.

Ingredients

Scale

Main Ingredients

  • 2 cups dried hominy (or 4 cups canned hominy, drained and rinsed)
  • 3 pounds pork shoulder, cut into large chunks
  • 6 cloves garlic, peeled
  • 1 large onion, quartered (plus extra chopped for garnish)
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Garnishes

  • Shredded lettuce or cabbage
  • Thinly sliced radishes
  • Chopped fresh onion
  • Lime wedges
  • Sliced avocado (optional)

Optional Variations

  • Shredded rotisserie chicken (for chicken pozole variation)
  • Mushrooms or jackfruit (for vegetarian version)
  • Extra dried chiles or chopped jalapeños (for extra spice)
  • Shrimp or fish (for seafood pozole)

Instructions

  1. Prepare the Hominy: Rinse the hominy thoroughly under cold water. If using dried hominy, soak overnight and cook separately until tender before adding to the stew. For canned hominy, simply rinse and drain it well to save time.
  2. Cook the Meat: Place pork shoulder pieces in a large pot and cover with water. Bring to a simmer, skimming off any foam that rises to the surface. Let the pork cook slowly for about two hours until very tender and easy to shred.
  3. Toast and Soak the Chiles: Remove the stems and seeds from the guajillo and ancho chiles. Lightly toast them in a dry pan over medium heat just until fragrant, taking care not to burn them. Soak the toasted chiles in hot water until soft, then blend into a smooth chili paste.
  4. Make the Broth: In the pot with the cooked pork, add the blended chile paste, garlic cloves, quartered onion, oregano, bay leaves, salt, and pepper. Stir to combine and add the prepared hominy to the pot. Let everything simmer together so the flavors meld beautifully.
  5. Final Simmer and Season: Allow the pozole to simmer gently for an additional 30 to 45 minutes, deepening the flavors and slightly thickening the broth. Taste and adjust salt and seasoning as needed before serving.

Notes

  • Slow cooking the pork is essential for tenderness and rich flavor.
  • Toast chiles gently to prevent bitterness.
  • Use quality hominy – avoid substituting with regular corn kernels.
  • Skim broth regularly to achieve a clear, clean appearance.
  • Offer various fresh garnishes so each person can customize their bowl.

Nutrition

Keywords: Pozole, Mexican stew, hominy, pork stew, traditional Mexican recipe, authentic pozole, hearty stew, slow cooked soup

Find it online: https://mealsbylina.com/pozole/