Mexican Pozole (Print Version)
# Ingredients:
01 -
5 lb pork shoulder/butt roast.
02 -
10 cloves garlic, divided.
03 -
2 tsp salt.
04 -
1 yellow onion, quartered.
05 -
4 bay leaves.
06 -
3 tbsp chicken bouillon.
07 -
6 dried guajillo chiles.
08 -
6 dried ancho chiles.
09 -
1-3 dried chiles de arbol (optional).
10 -
2 tbsp oil.
11 -
1 tbsp dried oregano.
12 -
1/2 tsp ground cumin.
13 -
8 oz can tomato sauce.
14 -
1 tsp white vinegar.
15 -
2 (25 oz) cans white hominy, drained.
16 -
Shredded cabbage.
17 -
Diced onion.
18 -
Fresh cilantro.
19 -
Lime wedges.
20 -
Avocado (optional).
21 -
Sliced radishes (optional).
22 -
Warm tortillas for serving.
# Instructions:
01 -
Cut pork into 1-inch cubes. Cover with water, boil, skim foam.
02 -
Add onion, 5 garlic cloves, bay leaves, salt, bouillon. Simmer 1.5 hours.
03 -
Meanwhile, boil deseeded chiles 15 minutes.
04 -
Blend chiles with 1 cup cooking liquid and remaining garlic until smooth.
05 -
Cook strained chile sauce in oil 10 minutes.
06 -
Remove aromatics from pork pot.
07 -
Add chile sauce, tomato sauce, seasonings, hominy. Simmer 30 minutes.
08 -
Season to taste.
09 -
Serve with all toppings.
# Notes:
01 -
Toppings are essential for texture and taste.
02 -
Can use different meats but adjust cook time.
03 -
Makes mild soup - add chiles for more heat.
04 -
Keeps 1 week refrigerated.