If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I didn'’t grow up eating pozole, but I sure fell in love with it once I tried it at Nopalito restaurant in San Francisco. Pozole is a fantastic stew of chiles, pork, and hominy that is often served around the holidays. I love that each person can customize their own bowl with their favorite combo of toppings. Nopalito uses watermelon radishes, which makes the dish especially stunning. This version is easy to put together and you can make a big batch to keep on hand for visitors, potlucks, …or just dinner for the family. It really feels warm and comforting, whether you grew up eating pozole or not. - monkeymom
Food52 Review: With chiles, cumin, lime, garlic, and onion, I had a feeling this was going to be good, but I was not expecting the depth of flavors and range of senses to which this recipe plays. While shopping for ingredients, I could not find pork shoulder or ribs at my market. My butcher suggested a sirloin end roast, which proved to be very tender; it was also easy to cut. The directions for this recipe are very clear. I love the way the pureed onions, garlic, and chiles thicken the pozole. I chose some savoy cabbage along with queso fresco for some of the toppings. Warming Red Pozole is a recipe full of soul. It will warm you inside and out! Thank you, monkeymom, for this very spirited recipe, well worth befriending! - Sagegreen
Serves 10 12
- 4 dried New Mexico chilies, stems and seeds removed
- 1 tablespoon olive oil
- 6 cloves of garlic, peeled
- 1 large onion, coarsely chopped
- 3 pounds pork shoulder or country style ribs, cut into 3/4 inch cubes
- 2 teaspoons cumin
- Salt and pepper
- 1 teaspoon dried oregano
- 2 cups chicken stock
- 2 cakes cans hominy, drained and rinsed
- Cabbage, shredded finely
- Radishes, sliced thinly
- Limes, quartered for squeezing
- Avocado, cut into small chunks
- Tortilla chips or corn tortillas
- Cilantro, coarsely chopped
- Crumbled queso fresco or your cheese of choice
- Toast chiles in a dry pan over high heat for a few minutes until slightly browned. They should puff up and soften as you heat them, and become fragrant. Remove from pan, let cool, and cut or tear roughly. Pour 1 cup boiling water over them to soften them for 15 minutes.
- Add oil to a large, heavy pot and turn the flame to medium high. Add onions and garlic and sauté until onions have soften and colored. Remove from heat.
- Add onions and garlic to a blender with chiles and their liquid. Puree until smooth.
- Put pot back on high heat and brown the pork in two batches. Add 1 teaspoon cumin, salt, and pepper to each batch as they brown. Add all pork back to pot along with chili liquid, chicken stock, oregano, and hominy. The liquid should completely cover the pork. Add water or more stock if necessary. Bring to boil then lower to simmer. Taste for seasoning and add more salt, pepper, or cumin to suit your taste. Cover and cook over low heat for 2 hours.
- While the pozole cooks, get toppings ready.
- To serve: ladle pozole into bowl. Top with cabbage, radishes, and any other toppings. Squeeze a healthy dose of lime juice into your bowl and dig in!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Open House Dish