Recipe information
Make Pozole in just 2h 30m. Traditional soup made with pork, hominy, chilies, and spices from Mexico, garnished with cabbage and served with lime
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Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Pork
Cut the pork shoulder into large chunks and season with salt and black pepper.
2. Cook the Pork
In a large pot, add the pork chunks and cover with water. Bring to a boil and then reduce to a simmer. Cook for about 1.5 to 2 hours until the pork is tender.
3. Prepare the Chilies
While the pork is cooking, remove the stems and seeds from the dried guajillo and ancho chilies. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant.
4. Blend the Chilies
In a blender, combine the toasted chilies, garlic cloves, and half of the onion (chopped). Add about a cup of the cooking liquid from the pot, and blend until smooth.
5. Add Hominy
Once the pork is tender, add the hominy to the pot along with the blended chili mixture. Stir well to combine.
6. Season the Soup
Add oregano, cumin, and additional salt to taste. Let the soup simmer for another 30 minutes to meld the flavors.
7. Prepare Garnishes
Shred the remaining half of the onion, chop the cabbage, and cut the lime into wedges for serving.
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