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