This pozole recipe is pork and hominy simmered in a red chile broth. It is not a chili or a chicken tortilla soup.
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Pozole
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
Description
Pozole. From Your Daily Hit.
Ingredients
Scale
- 2 pounds (900g) pork shoulder, cubed
- 1 onion, chopped
- 4 cloves garlic
- 3 dried guajillo chiles, stemmed
- 1 teaspoon cumin
- 2 cans (15 ounces each) hominy, drained
- 6 cups (1.4L) water
- salt
- shredded cabbage, radish, and lime, for serving
Instructions
- Cover the chiles with hot water for 15 minutes. Blend them with a ladle of that water, the garlic, and cumin until smooth.
- Brown the pork. Add onion, the chile puree, water, and salt. Simmer 1 1/2 hours.
- Stir in the hominy and simmer 20 minutes. Serve with cabbage, radish, and lime.
Notes
The toppings are part of the bowl. The broth alone is only half.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Chiles
Guajillo. Ancho is sweeter and milder.
Hominy
Drained. The can liquid thins the chile.
Pork
Shoulder stays moist. Loin dries out.
Salt
Taste after the hominy. Cans vary.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Chicken?
Use thighs and shorten the simmer to 40 minutes.
Storage
Fridge, 4 days. The hominy keeps swelling.
Freeze
Without the raw toppings.
Heat
The dried chiles are mild. A fresh jalapeño on top is the extra.
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