Introduction
Pozole is a beloved Mexican dish, traditionally enjoyed during celebrations and special occasions. It’s a hearty, flavorful soup made from hominy (dried corn kernels), pork, and a rich broth. Depending on the region, Pozole can be prepared in different variations, such as red (rojo), green (verde), or white (blanco). The soup is often served with a variety of fresh garnishes like shredded lettuce, radishes, lime, and cilantro, giving it a vibrant mix of flavors and textures.
Ingredients
- 1 kg pork shoulder (or a mix of pork shoulder and pork ribs)
- 2 cans hominy (or 500 g dried hominy, soaked overnight)
- 1 large white onion, halved
- 4 garlic cloves, peeled
- 2 bay leaves
- 2 tablespoons dried oregano
- 1 teaspoon cumin
- 2-3 dried guajillo chilies (for red pozole)
- Salt and pepper to taste
- Water or chicken broth (about 3 liters)
- Shredded lettuce or cabbage
- Sliced radishes
- Diced white onion
- Lime wedges
- Chopped cilantro
- Avocado slices
- Dried oregano for sprinkling
- Hot sauce or chili flakes for extra spice
Instructions
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Prepare the broth:
- In a large pot, add the pork shoulder, onion, garlic, bay leaves, oregano, and cumin. Pour in enough water or chicken broth to cover the meat by a few inches.
- Bring the mixture to a boil, then reduce to a simmer. Skim off any foam that rises to the surface. Let the pork simmer for 2-2.5 hours, or until tender and easy to shred.
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Prepare the chilies (for red pozole):
- While the pork is cooking, remove the stems and seeds from the dried guajillo chilies. Soak them in hot water for 15 minutes to soften.
- After soaking, blend the chilies with a little of their soaking water until smooth. Strain the mixture to remove any seeds or skin, and set aside.
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Cook the hominy:
- If using canned hominy, drain and rinse it. If using dried hominy, after soaking overnight, cook it in a separate pot of water until tender (about 1-2 hours).
- Add the hominy to the broth during the last 45 minutes of cooking.
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Add the chili paste (for red pozole):
- For red pozole, stir the strained chili paste into the broth during the last hour of cooking. Let the flavors blend and simmer gently.
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Shred the pork:
- Once the pork is tender, remove it from the pot and shred it into bite-sized pieces. Discard any large pieces of fat or bone. Return the shredded pork to the pot.
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Final seasoning and assembly:
- Taste the broth and adjust seasoning with salt, pepper, and more oregano if needed. Let the soup simmer for an additional 15-20 minutes to let the flavors meld.
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Serve:
- Ladle the pozole into bowls and serve with fresh garnishes like lettuce, radishes, onion, lime, cilantro, and avocado. Sprinkle dried oregano on top and add a dash of hot sauce or chili flakes if desired.
Health Notes
- Rich in Protein: The pork in Pozole provides a good source of protein, helping with muscle repair and overall energy.
- High in Fiber: Hominy is high in fiber, which aids digestion and helps maintain steady blood sugar levels.
- Sodium Content: Pozole can be high in sodium, especially when using store-bought broth. To reduce sodium, use low-sodium broth and watch the amount of salt added.
- Fat Content: While pork is flavorful, it can be high in fat. Trimming excess fat before cooking or skimming fat from the broth can make it healthier.
Serving Suggestions
- Traditional Accompaniments: Serve Pozole with warm corn tortillas or crispy tostadas for a classic Mexican pairing.
- Garnishes: Don’t skip the fresh garnishes like lettuce, radishes, and lime—they add texture and brighten the flavors of the dish.
- Beverage Pairing: Pozole pairs well with light Mexican beer or agua fresca for a refreshing drink option.
- Serving Style: Pozole is usually served in large, deep bowls, making it a hearty, satisfying meal.
Tips
- For deeper flavor: Prepare the broth a day in advance and chill it overnight. This allows the flavors to develop and makes it easier to skim off any excess fat.
- Hominy texture: If you prefer a chewier texture, cook the hominy for a shorter time. For a softer texture, cook it longer.
- Chili paste: Strain the chili paste thoroughly to remove any seeds and skin, which can add bitterness and affect the smoothness of the broth.
