Description
Savory Pozole: A Heartwarming Stew to Savor with Loved Ones
Ingredients
Scale
- 3 pounds Pork Shoulder (or Pork Butt, cut into chunks)
- 3 pieces Dried Guajillo Chiles (toasted)
- 3 pieces Dried Ancho Chiles (toasted)
- 4 cloves Garlic (peeled)
- 1 medium White Onion (chopped)
- 50 ounces Canned White Hominy (2 cans, rinsed)
- 2 leaves Bay Leaves
- 1 teaspoon Mexican Oregano
- to taste Salt
- to taste Black Pepper
- 8 cups Water or Chicken Broth (broth enhances flavor)
- 1 cup Shredded Cabbage
- 1/2 cup Chopped White Onion
- 1/4 cup Chopped Fresh Cilantro
- 4 pieces Thinly Sliced Radishes
- 2 pieces Lime Wedges
- to taste Dried Oregano (for optional topping)
Instructions
- Prepare the chiles by removing stems and seeds, then toast them in a dry skillet over medium heat for 1-2 minutes.
- Soak the toasted chiles in hot water for 20 minutes until softened.
- Blend the chiles with garlic and onion, adding soaking water, and strain for a velvety sauce.
- Sear pork chunks in oil until browned, about 8-10 minutes, seasoning with salt and pepper.
- Add chile sauce, water or broth, bay leaves, and oregano to the pot; bring to a boil then simmer for 2-2.5 hours.
- Stir in drained hominy and simmer for an additional 30 minutes.
- Shred the pork and return it to the pot, mixing well with the broth and hominy.
- Adjust seasoning to taste and serve with fresh toppings for a delicious experience.
Notes
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg