Hearty Mexican Pozole

local_grocery_store Ingredients

• 2 pounds Pork Shoulder, cubed
• 2 cans Hominy, drained and rinsed
• 1 Onion, diced
• 4 cloves Garlic, minced
• 4 Dried Guajillo Chiles, stemmed and seeded
• 2 Dried Ancho Chiles, stemmed and seeded
• 6 cups Chicken Broth, low sodium
• 1 teaspoon Cumin, ground
• 1 teaspoon Mexican Oregano, dried
• 2 Bay Leaves
• to taste Salt
• Lime wedges, chopped cilantro, diced onion, sliced radishes, shredded cabbage Garnishes (optional)

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant.
2. 2.While the onions and garlic are cooking, toast the dried chiles in a dry skillet over medium heat until fragrant. Remove from heat and let them cool slightly.
3. 3.In a blender, combine the toasted chiles and enough hot water to cover them. Blend until smooth.
4. 4.Add the cubed pork shoulder to the pot with the onions and garlic. Cook until browned on all sides.
5. 5.Pour in the blended chile mixture, chicken broth, cumin, Mexican oregano, and bay leaves. Stir well to combine.
6. 6.Bring the pot to a boil, then reduce heat to low and let it simmer for about 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.Once the pork is tender, add the drained and rinsed hominy to the pot. Simmer for an additional 30 minutes to allow the flavors to meld.
8. 8.Taste and season with salt as needed.
9. 9.Serve the pozole hot in bowls, garnished with lime wedges, chopped cilantro, diced onion, sliced radishes, and shredded cabbage.
10. 10.Enjoy this hearty and delicious Mexican Pozole!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add a chopped jalapeno or serrano pepper to the pot.
• chevron_rightIf you prefer a milder flavor, you can reduce the number of dried chiles used.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!
• chevron_rightPozole is traditionally served with corn tortillas or crusty bread on the side.
• chevron_rightFeel free to customize your garnishes based on your preferences. Avocado, queso fresco, and hot sauce are also great options!