Pozole Recipe: Hearty and Festive
Hearty Pozole Rojo with pork and hominy.
Ingredients
- 2 lbs pork shoulder cubed
- 1 tbsp olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 25 oz cans hominy, drained
- 8 cups chicken broth
- 3 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- Optional: Radishes cilantro, lime, cabbage, avocado, tortilla chips
- Suggested Pairings: Corn tortillas Mexican beer
Instructions
- Toast chiles; soak in 2 cups hot water 20 min. Blend and strain.
- Heat oil in a pot; brown pork for 6-8 min. Remove.
- Sauté onion 5 min, garlic 1 min.
- Add pork, broth, hominy, chile puree, and spices; boil, then simmer for 1.5-2 hours.
- Taste and adjust the seasoning with salt and pepper.
- Serve in white ceramic bowls with radishes, cilantro, lime, cabbage, tortillas, and beer.
Notes
- Use quality chiles for flavor.
- Store in the fridge for 4 days or freeze for 3 months.
- Try vegetarian or vegan variations.
- Pair with Mexican rice.