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Pozole Recipe 



Preparation Time:

  • Soaking dried chilies: 20-30 minutes
  • Chopping onion and mincing garlic: 5-10 minutes
  • Cutting pork shoulder into chunks: 5-10 minutes

Cooking Time:

  • Cooking pork until tender: 1.5 to 2 hours
  • Simmering with hominy and chili sauce: 30 minutes

Total Time:

  • Preparation: 30-50 minutes
  • Cooking: Approximately 2 to 2.5 hours

*Total: Approximately 2.5 to 3 hours

It's essential to factor in additional time for gathering ingredients, setting up your workspace, and cleaning up afterward. Additionally, the soaking time for the chilies and the cooking time for the pork may vary slightly based on factors like the size of the pork chunks and the type of stove you're using. Adjustments can be made based on your preferences and experience as you become more familiar with the recipe.


Ingredients 

1. Cut the pork shoulder or pork butt into bite-sized chunks, totaling approximately 2 pounds in weight.

2. 2 cans (29 oz each) of hominy, drained and rinsed

3. 1 onion, chopped

4. 4 cloves garlic, minced

5. 2-3 dried guajillo chilies, stemmed 6. and seeded

7. 2-3 dried ancho chilies, stemmed and seeded

8. 1 teaspoon dried oregano

9. 1 teaspoon ground cumin

Salt, to taste

10.Water or chicken broth

Toppings: shredded cabbage, sliced radishes, chopped cilantro, lime wedges, sliced avocado, diced onion, dried oregano, tortilla chips


Instructions:

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1. Prepare the Chilies:

  • Place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for about 20-30 minutes until they soften.


2. Prepare the Meat:

  • In a large pot or Dutch oven, add the pork pieces and cover with water or chicken broth. Once brought to a boil, lower the heat to a gentle simmer, ensuring to skim off any froth that may emerge on the surface.


3. Make the Chili Sauce:

  • In a blender, combine the soaked chilies (discard the soaking liquid), chopped onion, minced garlic, dried oregano, ground cumin, and a pinch of salt. Blend until smooth, adding a little water if needed to help blend.


4.Cook the Pozole:

  • Once the pork is tender (usually takes about 1.5 to 2 hours), add the drained hominy and the chili sauce to the pot. Stir well to combine.
  • Continue to simmer the pozole for another 30 minutes to allow the flavors to meld together. Taste and adjust seasoning with more salt if needed.


Serve:

Ladle the pozole into bowls.

Serve hot with your choice of toppings such as shredded cabbage, sliced radishes, chopped cilantro, lime wedges, sliced avocado, diced onion, dried oregano, and tortilla chips.

Enjoy your delicious homemade pozole!

Feel at liberty to tailor the recipe to suit your individual palate and culinary inclinations. Some people like to add additional spices like bay leaves or cloves, and some prefer to use different types of meat or even make it vegetarian by using vegetable broth and adding extra vegetables like carrots and zucchini.