Pozole is a stew from Mexico, typically eaten on a cold day or during the holiday season. It is typically garnished with thinly sliced fresh cabbage, a squirt of lime, sliced radish, chopped onion and cilantro. The fresh garnish adds an interesting texture to this warm spicy soup, the combo of hominy and pork will be one to celebrate till the end of time. Enjoy it with a hard tostada or corn chips.
Ingredients for Pozole:
- 3 – ounces casabel dried chile
- 2 – ounces Guajillo dried chile
- 1 – ounces Ancho dried chile
- 3 – ounces New Mexico dried chile
- 5 – pound of pork shoulder (Cut into 2 inch cubes)
- 2- tablespoons of vegetable oil
- 1 1/2 tablespoons salt
- 7 – garlic cloves
- 1/2 – teaspoon cumin
- 1 – teaspoon oregano
- 2 – Bay leaves
- 18 – cups of water
- 1 – whole onion (peeled)
- 6 – pounds Mexican Style Hominy (I use Juanita’s, drianed)
- 2 – tablespoons salt
- 1 – can of El Pato spicy tomato sauce
- thinly sliced cabbage
- sliced radish
- chopped onion
- corn tortilla tostadas
- In a pot filled with water add casabel chiles, Guajillo chiles, Ancho chiles, and New Mexico chiles and allow to soak for 30 minutes. Then turn on the flame to a medium high and bring to a boil. Boil for 30 to 45 minutes.
- Add all chiles (stems removed), 1 tablespoon salt and 1 1/2 cups of water to a blender . Blend till smooth. Set to the side.
- In a large pot (9 Quarts) over a medium high flame add vegetable oil and allow to get hot. Then add in pork and garlic cloves allow to brown. Season pork with salt, cumin, and oregano.
- Once pork is browned add in Bay leaves, 18 cups of water, and an entire onion. Bring to a boil, once boiling lower flame to a simmer and cover with lid, cook for 1 hour.
- After an hour add in hominy, salt, El Pato and pour chile through strainer into pot. Mix well, and continue cooking for another 2 hours. For a total cooking time of 3 hours.
- Serve hot and garnish.
chile 1 of 4
chopped-pork 2 of 4
browning-the-meat 3 of 4
pouring-the-chile 4 of 4
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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