Pozole Recipe

Preparation Steps

1. 1

   Prepare the Pork

   Cut the pork shoulder into large chunks and season with salt and black pepper.

2. 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. 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. 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. 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. 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. 7

   Prepare Garnishes

   Shred the remaining half of the onion, chop the cabbage, and cut the lime into wedges for serving.

8. 8

   Serve

   Ladle the pozole into bowls and top with shredded cabbage, onions, and a squeeze of lime.