Pozole, a traditional Mexican soup, is a delicious and hearty dish that has been enjoyed for centuries. This flavorful soup features hominy and tender pork, simmered in a rich, savory broth made with chilies and spices. Garnished with fresh ingredients like radishes, cabbage, and lime, pozole is a perfect blend of textures and tastes. Whether served as a comforting weeknight meal or a festive gathering dish, pozole is sure to impress and satisfy.
Ingredients
- For the Broth:
- 2 lbs pork shoulder, cut into chunks
- 1 large white onion, quartered
- 4 garlic cloves, peeled
- 1 bay leaf
- 10 cups water
- Salt to taste
- For the Chile Sauce:
- 5 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 2 garlic cloves, peeled
- 1 tsp cumin
- 1 tsp dried oregano
- 1 cup water
- For the Soup:
- 2 (25-ounce) cans of hominy, drained and rinsed
- Salt and pepper to taste
- Garnishes:
- Sliced radishes
- Shredded cabbage
- Diced onion
- Fresh cilantro
- Lime wedges
- Avocado slices
- Crushed tortilla chips
Steps
- Prepare the Broth
- Start by preparing the broth. In a large pot, combine the pork shoulder, quartered onion, garlic cloves, bay leaf, and water. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the pork is tender and easily shredded. Skim off any foam that rises to the surface during cooking. Once the pork is tender, remove it from the pot and shred it into bite-sized pieces. Set aside.
- Make the Chile Sauce
- While the broth is simmering, prepare the chile sauce. In a medium pot, bring 1 cup of water to a boil. Add the dried guajillo and ancho chilies, and let them soak for about 15 minutes until they soften. Transfer the chilies and soaking water to a blender. Add the garlic cloves, cumin, and oregano. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any solids and set it aside.
- Combine the Ingredients
- Return the shredded pork to the pot with the broth. Add the drained and rinsed hominy. Stir in the prepared chile sauce, and let the soup simmer for an additional 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Serve with Garnishes
- Ladle the pozole into bowls and serve with an array of garnishes. Offer sliced radishes, shredded cabbage, diced onion, fresh cilantro, lime wedges, avocado slices, and crushed tortilla chips. Each person can customize their bowl to their liking, adding a fresh and vibrant touch to the hearty soup.
Tips For Variation
- Chicken Pozole: Substitute the pork with chicken thighs for a lighter version of this classic dish.
- Green Pozole: Use tomatillos and green chilies instead of dried red chilies for a tangy and vibrant green pozole.
- Vegetarian Pozole: Skip the meat and use vegetable broth, adding more hominy and beans for protein.
- Spicy Pozole: Add a couple of dried arbol chilies to the chile sauce for an extra spicy kick.
- Seafood Pozole: Try adding shrimp or fish in the last 10 minutes of cooking for a delicious seafood variation.
- Slow Cooker Pozole: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach.
- Instant Pot Pozole: Use an Instant Pot to speed up the cooking process. Cook the pork and broth on high pressure for 30 minutes, then follow the remaining steps.
- Different Garnishes: Experiment with different garnishes like sliced jalapeños, cheese, or sour cream for added flavor and texture.
Nutritional Content (Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
FAQs
- Can I make pozole in advance?
- Yes, pozole can be made a day or two in advance. The flavors often deepen and improve after sitting in the fridge. Reheat gently on the stove before serving.
- Can I freeze pozole?
- Absolutely! Pozole freezes well. Store in airtight containers for up to three months. Thaw in the refrigerator overnight before reheating.
- What is hominy, and where can I find it?
- Hominy is dried corn kernels that have been treated with an alkali, giving them a unique texture and flavor. You can find canned hominy in the Hispanic foods section of most grocery stores.
- Can I use different meats in pozole?
- Yes, you can use chicken, beef, or even seafood like shrimp or fish to make different variations of pozole.
- What can I serve with pozole?
- Pozole is often served with garnishes like radishes, cabbage, onion, and lime. You can also serve it with a side of tortilla chips, avocado, or a simple green salad.
Authentic Mexican Pozole: A Flavorful Tradition
This flavorful soup features hominy and tender pork, simmered in a rich, savory broth made with chilies and spices. Garnished with fresh ingredients like radishes, cabbage, and lime, pozole is a perfect blend of textures and tastes.
Ingredients
For the Broth:
- 2 lbs pork shoulder cut into chunks
- 1 large white onion quartered
- 4 garlic cloves peeled
- 1 bay leaf
- 10 cups water
- Salt to taste
For the Chile Sauce:
- 5 dried guajillo chilies stemmed and seeded
- 3 dried ancho chilies stemmed and seeded
- 2 garlic cloves peeled
- 1 tsp cumin
- 1 tsp dried oregano
- 1 cup water
For the Soup:
- 2 25-ounce cans of hominy, drained and rinsed
- Salt and pepper to taste
Garnishes:
- Sliced radishes
- Shredded cabbage
- Diced onion
- Fresh cilantro
- Lime wedges
- Avocado slices
- Crushed tortilla chips
Instructions
- Start by preparing the broth. In a large pot, combine pork shoulder, quartered onion, garlic cloves, bay leaf, and water. Bring to a boil, then simmer for 1.5 to 2 hours until pork is tender. Skim off any foam. Remove pork, shred, and set aside.
- For the chile sauce, boil 1 cup water. Soak guajillo and ancho chilies for 15 mins. Blend with garlic, cumin, and oregano until smooth. Strain and set aside.
- Return shredded pork to broth with drained hominy. Add chile sauce, simmer 30 mins. Season with salt and pepper.
- Serve pozole with garnishes: radishes, shredded cabbage, diced onion, cilantro, lime wedges, avocado slices, and crushed tortilla chips.