Authentic Pork Pozole (Print Version)
# Ingredients:
01 -
2 big cans (25 oz each) of white hominy.
02 -
5 pounds of pork shoulder or butt, your choice.
03 -
6 ancho chiles, dried.
04 -
6 guajillo chiles, dried.
05 -
1 to 3 chiles de árbol, optional for heat.
06 -
1 yellow onion, chopped into quarters.
07 -
10 cloves of garlic, split in half.
08 -
4 bay leaves for flavor.
09 -
3 tablespoons chicken bouillon powder.
10 -
1 tablespoon of oregano, dried.
11 -
1/2 teaspoon ground cumin.
12 -
8-ounce can of tomato sauce.
13 -
1 teaspoon white vinegar.
14 -
2 teaspoons salt.
15 -
2 tablespoons vegetable oil.
16 -
Toppings you’ll need: limes, onion, cilantro, shredded cabbage.
17 -
Optional extras: radishes, avocado slices.
# Instructions:
01 -
Slice pork into chunks and drop them in a pot of water. Toss in onion, 5 garlic cloves, bay leaves, salt, and bouillon. Let it simmer for 90 minutes.
02 -
Pop out the seeds from the dried chiles and boil them for 15 minutes. Blend them up with the rest of the garlic and some cooking liquid until smooth.
03 -
Pour the blended chile sauce into a pot with oil. Cook it on medium-low heat for about 10 minutes while stirring.
04 -
Take out the bay leaves and onion from the pork broth. Stir in the chile sauce, tomato sauce, spices, vinegar, and hominy. Simmer for half an hour.
05 -
Spoon into bowls and top with cilantro, cabbage, chopped onion, lime juice, and whatever extra garnishes you like.
# Notes:
01 -
You can prep this ahead of time and freeze it for later.
02 -
Swap out the pork for chicken or beef if you'd rather.
03 -
Works well in a slow cooker or pressure cooker like an Instant Pot.