Pozole Recipe: A Warm and Authentic Mexican Stew

Looking for a hearty and flavorful meal? Look no further than pozole! This traditional Mexican soup, often served at celebrations, is a symphony of flavors and textures. Our pozole recipe delivers a deeply satisfying experience, combining tender pork, hominy, and a rich, spiced broth. It's a dish that's perfect for a chilly evening or any time you're craving authentic Mexican comfort food.

This pozole recipe is a journey into the heart of Mexican cuisine. We'll guide you through each step, ensuring your pozole is packed with flavor and tastes just like abuela's. Get ready to impress your friends and family with this authentic and delicious dish!

Keywords

• Pozole recipe
• Mexican soup
• Pozole rojo recipe
• Pozole verde recipe
• Authentic Mexican food
• Hominy stew
• Mexican stew
• Pork pozole

Recipe

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 dried guajillo chiles, stemmed, seeded, and deveined
• 2 dried ancho chiles, stemmed, seeded, and deveined
• 1 (25-ounce) can hominy, drained and rinsed
• 8 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• For Garnish (optional): Shredded cabbage, thinly sliced radishes, chopped cilantro, lime wedges, diced avocado, crumbled queso fresco, tostadas

Instructions:

1. Prepare the Chiles: Soak the dried guajillo and ancho chiles in hot water for about 30 minutes, or until softened.
2. Blend the Chile Paste: Drain the chiles, reserving about 1 cup of the soaking liquid. Place the chiles in a blender with the garlic, oregano, cumin, salt, pepper, and about 1/2 cup of the soaking liquid. Blend until smooth, adding more liquid if needed to achieve a paste-like consistency.
3. Brown the Pork: In a large pot or Dutch oven, brown the pork cubes on all sides over medium-high heat. Remove the pork from the pot and set aside.
4. Sauté the Onion: Add the chopped onion to the pot and sauté until softened, about 5 minutes.
5. Add the Chile Paste: Stir in the chile paste and cook for 1-2 minutes, until fragrant.
6. Combine and Simmer: Return the pork to the pot. Add the chicken broth and hominy. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the pork is very tender. The longer it simmers, the more flavorful it will be.
7. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Ladle the pozole into bowls and garnish with shredded cabbage, sliced radishes, chopped cilantro, lime wedges, diced avocado, crumbled queso fresco, and tostadas, as desired.

Tips for the Best Pozole Recipe

• Use quality pork: Pork shoulder (also known as Boston butt) is ideal for its rich flavor and ability to become incredibly tender when simmered.
• Don't skip the chiles: The dried chiles are what give pozole its signature flavor. Using a combination of guajillo and ancho chiles adds depth and complexity.
• Simmer, simmer, simmer: The longer the pozole simmers, the more the flavors will meld together and the more tender the pork will become.
• Get creative with garnishes: The garnishes are an essential part of the pozole experience. Offer a variety of options so everyone can customize their bowl to their liking.

Variations

While this pozole recipe is for a classic red pozole (pozole rojo), you can also make pozole verde (green pozole) by using tomatillos and other green chiles in the sauce.

Enjoy your delicious homemade pozole!