Description
A hearty and traditional Mexican stew, Pozole features tender pork shoulder simmered with flavorful dried chiles and hominy, garnished with fresh radishes, cabbage, and cilantro. This comforting dish is perfect for family gatherings or special occasions.
Ingredients
Scale
Meat and Broth
- 3 lb. pork shoulder, cut into 2” pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large yellow onion, quartered
- 3 cloves garlic, sliced
- 4 cups low-sodium chicken broth
- Enough water to cover pork by 2″
Spices and Chiles
- 1 tsp. cumin seeds
- 1 bay leaf
- 2 dried ancho chiles, stem and seeds removed
- 2 dried chiles de árbol, stem and seeds removed
- 2 dried guajillo chiles, stem and seeds removed
Additional Ingredients
- 3 (15-oz.) cans hominy, drained and rinsed
Garnishes
- Thinly sliced radishes
- Thinly sliced green cabbage
- Chopped fresh cilantro
Instructions
- Season and Simmer Pork: In a large bowl, season pork shoulder pieces generously with kosher salt and freshly ground black pepper. In a large pot over medium heat, combine the pork, quartered onion, sliced garlic, low-sodium chicken broth, cumin seeds, and bay leaf. Add enough water to cover the pork by about 2 inches. Bring the mixture to a boil, then cover the pot, reduce the heat to medium-low, and let it simmer. Skim off any foam that rises to the top during cooking. Continue simmering for 1 hour and 30 minutes until the pork begins to tenderize.
- Soak Chiles: While the pork is cooking, place the dried ancho, chiles de árbol, and guajillo chiles in a medium heatproof bowl and cover them with 2 cups of boiling water. Let the chiles soak for 30 minutes until softened.
- Prepare Chile Puree: Transfer the softened chiles along with about half a cup of the soaking liquid into a blender. Blend until smooth, adding additional soaking water as necessary to reach a smooth, pourable consistency.
- Add Chile Puree and Hominy: Stir the chile puree and drained hominy into the simmering pork pot. Cover and continue cooking the pozole over medium-low heat, stirring occasionally, until the pork becomes very tender and all flavors meld together, about 1 hour and 30 minutes more. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Garnishes: Spoon the pozole into bowls and top with thinly sliced radishes, thinly sliced green cabbage, and freshly chopped cilantro. Serve hot and enjoy the vibrant flavors.
Notes
- Skimming the foam during the simmering process helps keep the broth clear and enhances the flavor.
- Removing seeds and stems from dried chiles reduces bitterness and prevents the stew from becoming overly spicy.
- Hominy adds a unique texture and flavor—rinse well to reduce excess sodium and any canning residues.
- For a spicier pozole, add more chiles de árbol or include some of the seeds.
- Leftovers taste even better the next day as flavors continue to meld.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 105 mg
