Pozole Recipe

Soak and Prepare Hominy (if using dried)

If using dried hominy, soak overnight in plenty of water, then drain. If using canned hominy, rinse and drain and set aside.

In a large heavy-bottomed pot (6–8 quart), add the pork shoulder pieces, quartered onion, 6 garlic cloves (peeled), bay leaves, dried oregano (2 tsp), salt (2 tsp) and black pepper (1 tsp). Pour in the chicken stock and bring to a gentle boil over medium-high heat.

Skim any foam that rises to the surface for the first 10–15 minutes. Reduce heat to low and simmer, partially covered, for 1 to 1½ hours, or until pork is very tender and easily shredded with two forks.

About 30 minutes before the pork is done, add the soaked/drained hominy (or canned hominy) to the pot. Continue simmering until hominy is tender and slightly plump (if using dried pre-soaked hominy this could take 30–60 minutes; canned will be ready sooner). Taste and adjust salt.

When pork is tender, remove pork pieces to a tray and shred with two forks; discard bay leaves and the large onion pieces. Reserve at least 1 cup of the hot cooking broth for the chile sauce and leave the rest in the pot with the hominy to keep warm.

Toast the dried chiles briefly in a dry skillet over medium heat for 10–20 seconds per side, just until fragrant (do not burn). Remove seeds and stems if not already removed.

Place the toasted chiles in a bowl and cover with very hot water. Let soak 15–20 minutes until softened. Reserve about 1 cup of the soaking liquid.

Drain chiles (reserving soaking liquid) and transfer to a blender along with 3 garlic cloves, 1/2 chopped onion, cumin, 1 tsp oregano, 1 cup reserved chicken broth, and 1/2 cup of the chile soaking liquid (add more if needed). Blend until smooth, adding liquid in small increments to achieve a smooth, pourable sauce (about the consistency of heavy cream).

Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Carefully pour the blended chile sauce into the skillet (it may splatter). Cook, stirring, for 4–6 minutes to deepen the flavor, then season with 1 tsp salt. If sauce is very thick, thin with additional reserved broth 1–2 tablespoons at a time.

Add the finished chile sauce into the pot with the hominy and broth, stirring to combine. Simmer together for 10–15 minutes to let flavors marry and to allow the sauce to permeate the pork and hominy. Taste and adjust salt or oregano as needed.

Return shredded pork to the pot and stir to heat through for 3–5 minutes.

Ladle pozole into bowls and offer garnishes: shredded cabbage, sliced radishes, chopped onion, fresh cilantro, lime wedges, sliced avocado, a pinch of dried oregano, and crushed red pepper flakes. Guests can add garnishes to taste.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; the pozole will thicken as it cools—add a splash of water or broth when reheating if desired.