Description
This Favorite Pozole Recipe features a rich and flavorful Mexican stew made with tender pork shoulder, dried guajillo and ancho chiles, hominy, and traditional seasonings. Slow-simmered to perfection, this comforting pozole is served with fresh crunchy toppings such as shredded cabbage, radishes, onion, cilantro, and lime wedges for a vibrant and delicious meal that celebrates authentic Mexican flavors.
Ingredients
Scale
Main Ingredients
- 2.5 pounds pork shoulder (or pork butt), cut into large chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 medium white onion
- 2 (25-ounce) cans white hominy, rinsed and drained
- 2 bay leaves
- 1 teaspoon Mexican oregano (plus more for topping, optional)
- 8 cups water or chicken broth
- Salt, to taste
- Black pepper, to taste
Toppings
- 1 cup shredded cabbage
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 4 radishes, thinly sliced
- 2 limes, cut into wedges
Instructions
- Prepare the chiles: Remove stems and seeds from the dried guajillo and ancho chiles. Lightly toast the chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side, being careful not to burn them.
- Soak the chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes or until they become soft and pliable.
- Make chile sauce: In a blender, combine the soaked chiles (including some soaking water), garlic cloves, and the medium white onion. Blend until the mixture is smooth. Strain the sauce through a fine mesh sieve to remove any solids, ensuring a smooth consistency.
- Season and sear pork: Season the pork shoulder chunks generously with salt and black pepper. Heat a large pot over medium-high heat and sear the pork on all sides until nicely browned, about 5-7 minutes per batch.
- Combine and simmer: Add the strained chile sauce, water or chicken broth, bay leaves, and Mexican oregano to the pot with the seared pork. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 2 to 2.5 hours, or until the pork is very tender.
- Add hominy: Rinse and drain the canned hominy. Add it to the pot and simmer for an additional 30 minutes to allow flavors to meld and hominy to heat through.
- Shred pork: Remove the pork chunks from the pot and shred them using two forks. Discard any excess fat, then return the shredded pork to the pot. Stir well to combine.
- Adjust seasoning: Taste the pozole broth and adjust salt and pepper as needed to your preference.
- Serve with toppings: Ladle the hot pozole into bowls and serve with toppings including shredded cabbage, chopped white onion, fresh cilantro, thinly sliced radishes, lime wedges, and a sprinkle of dried oregano if desired.
Notes
- Toasting the chiles enhances their flavor but avoid burning as it will cause bitterness.
- Hominy can be found canned or dried; canned is quicker and easier to use.
- Using chicken broth instead of water adds extra depth to the flavor.
- For a spicier pozole, add additional dried chiles such as chipotle or arbol.
- Leftover pozole reheats well and flavors intensify after resting overnight.
