Slow Cook

Pozole

October  6, 2020
0 Ratings
Photo by Madeliene Fernandez Hernandez
Author Notes

A fall/winter favorite in our multi-cultural home, this pozole will warm you up on a cold day and introduce you to a classic Mexican stew that varies across regions in Mexico - white, red and green pozole. This version being red. Buen provecho! —Madeliene Fernandez Hernandez

  • Prep time 20 minutes
  • Cook time 1 hour 20 minutes
  • Serves 6
Ingredients
  • Pozole Ingredients
  • 2.5 pounds Boneless Pork Shoulder (cut into 1 inch cubes)
  • 1 Yellow Onion
  • 6 Minced Garlic Cloves
  • 2 25 Ounce Cans of Hominy with Liquid
  • 1 tablespoon Kosher Salt
  • 4 cups Chicken Broth
  • 1 teaspoon Cumin
  • 1 tablespoon Oregano
  • 3 Bay Leaves
  • 1/2 cup Ancho Chile Pepper Powder
  • 1 tablespoon vegetable oil
  • Pozole Toppings
  • Red Radish
  • Shredded Purple Cabbage
  • Cilantro
  • Avocado
  • Queso Fresco
  • Lime
  • Diced Anaheim Pepper
  • Pickled Red Onion
In This Recipe
Directions
  1. In a large pot, brown meat on all sides with 1 T of vegetable oil.
  2. Add in onion and garlic; sautรฉ for 1 min or until onion is translucent.
  3. Add in salt, chicken broth, cumin oregano, bay leaves, and ancho chile powder; let simmer on med/low heat until meat is tender (about 30 minutes or more if needed).
  4. Add in hominy (with liquid) and simmer for 10-15 minutes more.
  5. Remove from heat and serve immediately with desired toppings and a tortilla.

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