Authentic Mexican Pozole Recipe

Ingredients

• 2 pounds (900g) pork shoulder, cubed (or chicken thighs for a chicken Pozole) 2 pounds (900g) pork shoulder, cubed (or chicken thighs for a chicken Pozole)
• 2 cans (30 ounces/850g each) hominy, drained and rinsed 2 cans (30 ounces/850g each) hominy, drained and rinsed
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 dried ancho chilies, stemmed and seeded 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt, to taste Salt, to taste
• Toppings: shredded cabbage, sliced radishes, chopped cilantro, lime wedges Toppings: shredded cabbage, sliced radishes, chopped cilantro, lime wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the pork (or chicken) and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour until the meat is tender. Skim off any impurities that rise to the surface.
2. 2.
   While the meat is cooking, prepare the chili paste. In a dry skillet over medium heat, toast the dried chilies for a few seconds on each side until fragrant. Remove from heat and let them cool. Once cooled, remove the stems and seeds.
3. 3.
   In a blender, combine the toasted chilies, chopped onion, minced garlic, ground cumin, dried oregano, and a splash of water. Blend until smooth, adding more water if needed.
4. 4.
   Once the meat is tender, add the chili paste, drained hominy, bay leaf, and salt to the pot. Simmer for an additional 30 minutes to allow the flavors to meld together.
5. 5.
   Remove the bay leaf and adjust the seasoning if necessary.
6. 6.
   Serve the Pozole hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of lime juice.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before blending them enhances their flavor. Be careful not to burn them, as it can make the dish bitter. Adjust the amount of chilies according to your desired level of spiciness.

Tips & Tricks

• For a shortcut, you can use canned hominy instead of preparing it from scratch.
• To add a smoky flavor, you can roast the dried chilies before toasting them.
• Pozole tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• Adjust the spiciness by adding more or fewer dried chilies.
• Serve Pozole with warm tortillas or crusty bread to complete the meal.

Serving advice

Serve Pozole in deep bowls, allowing guests to customize their toppings according to their preferences. Provide extra lime wedges and hot sauce on the side for added flavor.

Presentation advice

Garnish the Pozole with vibrant toppings such as shredded cabbage, sliced radishes, and chopped cilantro. The colorful presentation adds visual appeal to the dish.