Pozole Jalisco Style Recipe
Pork broth seasoned with chiles and spices, white hominy, lettuce, radish, onion, toasted oregano. Served with corn tostadas and lime
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Ingredients
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Broth
Hominy & Toppings
Method
Broth Preparation
- 1
Prepare the Ingredients
Chop the pork shoulder into large chunks. Peel and crush the garlic cloves. Peel the onion and leave it whole for the broth.
- 2
- 3
Add Spices
After simmering for about 1 hour, add the dried guajillo and ancho chiles. Continue to simmer for another 1.5 to 2 hours, or until the pork is tender and can be easily shredded.
- 4
- 5
Strain the Broth
Strain the broth through a fine mesh sieve to remove the solids. Return the strained broth to the pot and add the shredded pork back in.
Hominy & Serving
- 6
Add Hominy
Drain and rinse the canned hominy. Add it to the pot with the broth and shredded pork. Simmer for an additional 15-20 minutes to heat through.
- 7
Prepare the Toppings
While the pozole is simmering, prepare the toppings. Shred the lettuce, slice the radishes, and dice the onion.
- 8
Serve the Pozole
Ladle the pozole into bowls, and top with shredded lettuce, sliced radishes, diced onion, and toasted oregano. Serve with corn tostadas and lime wedges on the side.