There’s nothing more Mexican than a traditional dish like Pozole. So I’ve added our family Pozole recipe below. Pozole is a rich, hearty, delicious soup made with pork and hominy during fiestas like 16 de Septiembre or Christmas festivities. Regardless, you can make this anytime you feel like it. It’s excellent during the winter month.
There are many variations. If you don’t eat pork, you can substitute it with chicken. You can add lettuce or cabbage, depending on where you grew up. Usually, Pozole has fresh ingredients like dried hominy (hulled and dried kernels of corn), and pigs head meat, but we’re not going that route. This dish will be semi-homemade. This recipe is the stuff I grew up eating, and it never disappoints. ¡Buen Provecho!
Pozole
The Soup
- 4 quarts of water
- 2 pounds cubed pork shoulder
- 1 pound pork spare ribs or baby back ribs
- 1 white onion cut into quarts
- 8 large garlic cloves
- 3 cans (15 ounces each) of white hominy, drained and rinsed
- salt to taste
The Red Sauce
- 5 guajillo peppers cleaned, seeded, and deveined
- 5 ancho peppers washed, seeded, and deveined
- 6 garlic cloves1 medium white onion coarsely chopped
- ½ teaspoon dry Mexican oregano
- 2 tablespoon vegetable or canola oil
- Salt to taste
Garnish
- 1 head of cabbage finely shredded or lettuce
- 1 ½ cup onions finely chopped
- Ground chile piquín to taste
- 1 ½ cup radishes sliced
- Mexican oregano
- Limes cut into wedges · Avocado slices-optional
Directions
- Include pork meat, extra ribs, onion, and garlic in a large stockpot. Fill with water to top. Bring to a boil, lower the heat and let simmer, partly covered for two and half hours or up until meat is tender and falling off the bone—season with salt when meat is nearly done. Remove the top layer of foam using a ladle or spoon while it cooks. If the broth is low, you can add warm water to the pot.
- Get rid of pork from broth; reserve broth.
- Cut excess fat, remove meat from bones, dispose of bones, and set aside onion and garlic from the broth: Shred meat and cover.
- Now for the sauce, soak the ancho and guajillo peppers in water simply enough to cover for 25-30 minutes till soft.
- Utilizing a mixer or processor, mix peppers, garlic cloves, onion, and oregano, including a few of the water they were soaking. Puree mix till smooth.
- Heat oil in a big frying pan over medium-high. Include the dry pepper puree and salt to taste, continuously stirring. Minimize heat to medium; simmer for about 25 minutes. Utilizing a filter, include the sauce in the broth. Bring to a boil, including the meat, and simmer carefully for about 10 minutes.
- Add hominy and season with salt and pepper for a few minutes.
- Enjoy and serve!
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Last Updated on 06/05/22 by Darlingdew Lifestyle Staff