Source: Food And Wine

Pozole Recipe

 

Ingredients Summary:

 

  • Pork shoulder: 2 lbs, cubed
  • Hominy: 1 can (29 oz), drained and rinsed
  • Dried ancho chilies: 4-5, seeds removed
  • Garlic: 4 cloves, minced
  • Onion: 1, chopped
  • Chicken or pork broth: 6 cups
  • Bay leaves: 2
  • Oregano: 1 teaspoon
  • Cumin: 1 teaspoon
  • Salt: To taste

For garnish:

  • Radishes: Sliced
  • Cabbage: Shredded
  • Lime wedges
  • Cilantro: Chopped
  • Avocado: Sliced

Instructions Overview:

 

  1. Prepare the Chilies: Rehydrate the dried ancho chilies by soaking them in hot water for 20 minutes. Blend the chilies into a smooth paste with a bit of soaking water and set aside.
  2. Cook the Pork: In a large pot, simmer the cubed pork in broth with onion, garlic, bay leaves, oregano, and cumin for about 2 hours, until the pork is tender.
  3. Add Hominy and Chili Paste: Stir in the hominy and the chili paste, simmering for another 30 minutes to let the flavors meld.
  4. Serve: Ladle the pozole into bowls and top with garnishes like shredded cabbage, radishes, lime, cilantro, and avocado.

For full instructions and variations, visit Pati’s Mexican Table – Pozole Rojo.

Pozole is a traditional Mexican stew that has been enjoyed for centuries, often served during celebrations and gatherings. This pozole recipe combines tender pieces of pork with hominy (dried maize that has been nixtamalized) in a rich, flavorful red chile broth made from dried chiles such as guajillo or ancho. The hearty stew is typically garnished with fresh toppings like shredded lettuce, radishes, onions, cilantro, and lime wedges, adding layers of texture and brightness. Whether you’re making it for a family dinner or a special occasion, this authentic pozole recipe offers a taste of traditional Mexican comfort food.