Pozolé Recipe
A traditional soup from Mexico made with hominy, pork shoulder, chilies, spices and garnished with cabbage slaw, chips & lime.
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Ingredients
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Main Ingredients
Garnishes
Method
Preparation of Ingredients
- 1
Prepare the chilies
Remove the stems and seeds from the ancho and guajillo chilies. Place them in a pot of boiling water for about 10-15 minutes until soft. Drain and set aside.
- 2
Prepare the pork
Cut the pork shoulder into chunks. Season with salt and pepper.
- 3
Chop vegetables
Chop the onion and mince the garlic cloves. Finely shred the cabbage and slice the radishes.
Cooking the Pozolé
- 4
Brown the pork
In a large pot, heat some oil over medium-high heat. Add the pork shoulder chunks and brown on all sides for about 10 minutes.
- 5
- 6
- 7
Cook the hominy
Add the hominy, dried oregano, ground cumin, and remaining water or chicken broth to the pot. Stir well.
- 8
Simmer the soup
Bring the mixture to a boil, reduce the heat to low, and let it simmer for about 1.5 to 2 hours until the pork is tender.
Serving
- 9
Serve and garnish
Ladle the pozolé into bowls and garnish with shredded cabbage, sliced radishes, lime wedges, and corn tortilla chips. Serve hot.