Pozole Recipe
Make Pozole Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prepare the hominy
Rinse 4 cups dried hominy (maíz pozole) under cold water. Place in a large pot and cover with water; soak for at least 6 hours or overnight.
- 2
Rehydrate and prep the chiles
In a heatproof bowl, cover 6 guajillo and 3 ancho chiles with hot water. Let sit 15–20 minutes until soft. Drain, remove stems and seeds, then transfer to a blender with 6 garlic cloves, about half of the white onion (roughly 1/2 large), and 1 cup broth. Blend until smooth to make a rich chile paste.
- 3
Brown the pork
In a large heavy pot, heat 2 tablespoons neutral oil over medium-high heat. Add 2 pounds pork shoulder cubes and sear until browned on all sides. Remove pork and set aside.
- 4
Sauté aromatics and spices
In the same pot, add the remaining chopped onion and the remaining garlic. Sauté until translucent, then stir in 2 teaspoons dried oregano and 1 teaspoon ground cumin. Cook 1–2 minutes until fragrant.
- 5
Add chile paste and tomatoes
Pour the blended chile paste into the pot and cook 3–4 minutes to meld flavors. Stir in 1 cup crushed tomatoes and simmer briefly.
- 6
Return pork, add broth and bay leaves
Return the browned pork to the pot. Add 2 bay leaves and 8 cups broth. Bring to a gentle simmer.
- 7
Add the soaked hominy and simmer
Drain and rinse the soaked hominy and add it to the pot. Simmer uncovered for 1 1/2 to 2 hours, or until the hominy is tender and the pork is meltingly tender. Season with salt to taste and adjust thickness with more broth if needed.
- 8
Finish and taste
Remove bay leaves. Taste and adjust salt as needed. If you prefer a thinner pozole, add a splash more broth or water.
- 9
Prepare toppings
While the pozole finishes, set out toppings: shredded cabbage (2 cups), radishes (6, thinly sliced), fresh cilantro (1/2 cup, chopped), and lime wedges (6).
- 10
