|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. To some, this soup is at its best thanks to the garnishes, which provide balance and flavor in addition to decoration. Although the total cooking time is close to two hours, you can choose between cooking the stew on the stove or placing it in an oven-proof pot in the oven.
Pozole is traditionally served with warm corn tortillas to help soak up the savory broth and topped with a variety of fresh, flavorful, and crunchy garnishes including fresh cilantro leaves, chopped scallion, sliced or shredded radishes, and shredded green cabbage. Each guest tops their bowl of stew with their preferred garnishes. You can change up the traditional way of serving the stew, by dressing the shredded cabbage with a bit of lime juice and toasted cumin seeds or include slices of avocado. For extra flavor, ask the butcher for a pork shank or knucklebone to add to the pot.
- 2 pounds pork shoulder (or butt)
- 3 cloves garlic
- 3 dried red New Mexico chiles (or other large, mild, dried red chiles)
- 2 teaspoons salt (plus more to taste)
- 3 1/2 cups cooked hominy
- 1 teaspoon dried Mexican oregano
- Garnish: Cilantro, chopped
- Garnish: Scallion, chopped
- Garnish: Radishes, chopped or sliced
- Garnish: Cabbage, finely sliced
Gather the ingredients.
Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork it into bite-sized pieces.
Put the pork in a large pot and cover with cool water. Bring to a boil, skimming off any foam that has formed in the pot.
Peel the garlic and remove the stem and seeds from the chiles. Add the garlic, chiles, and salt to the pork.
Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork-tender, for about 90 minutes. Alternatively put the covered, oven-proof pot in a 350 F oven for the same amount of time.
After the pork has cooked, add the canned and drained hominy and the oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reducing back down to a simmer when needed. Taste for salt.
Serve the pozole in deep bowls.
Cooking Dry Hominy
- If you want to start with dried hominy, place one cup in a large pot and cover it with cold water. Bring to a boil and add plenty of salt to season it, reduce heat to maintain a steady simmer, and cook until just tender for about 2 hours. Drain and use as directed in the recipe above.