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Pozole Recipe

Deliciously Cozy Pozole Recipe: Comfort in Every Bite

This authentic Pozole Recipe combines hominy and dried chiles, creating a gluten-free stew that is a comforting crowd-pleaser.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork and Broth
  • 3 pounds Pork Shoulder Provides tender, juicy meat; look for quality cuts for the best flavor.
  • 1 large Onion Quartered for cooking to ensure even distribution.
  • 4 cloves Garlic Sliced for infusion during simmering.
  • 1 leaf Bay Leaf Should be removed before serving.
  • 2 teaspoons Kosher Salt Adjust to taste throughout cooking.
  • 1 teaspoon Black Pepper Adjust to taste throughout cooking.
  • 8 cups Chicken Broth Forms the base of the stew.
For the Chiles
  • 3 pieces Dried Ancho Chiles Adds smoky warmth to the broth; can substitute with chili powder.
  • 3 pieces Dried Guajillo Chiles Essential for authenticity.
  • 2 pieces Dried Chiles de Árbol Adjust quantity based on preferred spice level.
For the Hominy
  • 2 cans Hominy Canned is convenient; if using dried, soak and cook separately first.
For Fresh Garnishes
  • 1 cup Fresh Radishes Thinly sliced for serving.
  • 1 cup Cabbage Shredded for best results.
  • 1/2 cup Cilantro Chopped just before serving.
  • 2 pieces Lime Wedges Strongly recommended for a fresh finish.

Equipment

  • Large pot
  • Blender

Method
 

Preparation
  1. Season the pork shoulder generously with kosher salt and black pepper. In a large pot, layer the seasoned meat with quartered onion, sliced garlic, toasted cumin seeds, and a bay leaf.
  2. Pour enough chicken broth into the pot, along with water to completely submerge the pork. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot and cook for about 1.5 hours.
  3. While the pork simmers, soak the dried chiles in boiling water for 30 minutes.
  4. Drain the chiles and blend them with a bit of the soaking liquid until smooth.
  5. Add the chile puree and drained hominy to the pot with the simmering pork. Stir together and cover, simmering for an additional 1.5 hours.
  6. Taste the pozole and adjust seasoning with salt and pepper before serving.
  7. Ladle the pozole into bowls and top with radishes, cabbage, and cilantro. Serve lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 36gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 1100mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

For the best flavor, ensure you use good-quality dried chiles and fresh ingredients. Skim off foam while simmering for a clearer broth.

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