Pozole Recipe

Brown pork (optional)

Heat a large heavy pot over medium-high heat. Add 1 tbs neutral oil (optional) and sear the pork chunks in batches until browned on all sides, 4–6 minutes per batch. Remove and set aside.

Add pork (seared or raw) to the pot. Pour in 10 cups water. Add the halved onion, 6 garlic cloves, bay leaves, oregano, 2 tsp salt and 1 tsp black pepper.

Bring to a simmer over medium-high heat. Skim any foam that rises to the surface with a spoon. Reduce heat to low and simmer, partially covered, until pork is very tender and easily shreds, 1½–2 hours.

When pork is tender, remove the pork pieces to a cutting board and strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Reserve the broth and shred the pork into bite-sized pieces, discarding excess fat as desired.

Toast dried chilies briefly in a dry skillet over medium heat, 15–30 seconds per side, pressing them flat with a spatula, until fragrant but not burnt. This deepens flavor.

Place toasted chilies in a bowl and cover with 2 cups hot (not boiling) water. Let soak 15–20 minutes until rehydrated and softened.

Drain chilies, reserving 1 cup of the soaking liquid. Add chilies, 1 garlic clove, 1 tsp cumin, 1 tsp salt and the reserved soaking liquid to a blender. Blend until very smooth, adding extra soaking liquid a tablespoon at a time if needed to achieve a pourable sauce (about 1/2–1 cup additional).

Heat 1 tbs vegetable oil in a skillet over medium heat. Pour the chili purée into the skillet and cook, stirring, for 3–5 minutes to remove the raw chile flavor and slightly deepen the sauce. Taste and add a pinch more salt if needed.

Strain the chili sauce through a fine sieve back into the pot with the reserved broth, pressing with the back of a spoon to extract color and flavor. Discard solids.

Bring the broth with blended chili back to a gentle simmer. Add drained hominy and shredded pork. Simmer together 15–20 minutes so hominy absorbs flavor and pork warms through. Taste and adjust salt — add up to 1 tsp more as needed.

Stir in 2 tablespoons fresh lime juice and 1/2 cup chopped cilantro. Keep warm until ready to serve.

Prepare toppings while the pozole simmers: thinly slice radishes and red onion, shred cabbage, slice avocado, and cut lime wedges.

Ladle pozole into bowls and let each diner top with shredded cabbage, radish slices, red onion, avocado slices, extra cilantro, a sprinkle of dried oregano, and a lime wedge. Add crushed red pepper if desired.

Serve hot. Pozole keeps in the refrigerator 3–4 days; flavors often deepen overnight. Reheat gently on the stove, adding a splash of water or broth if it seems thick.