Pozole is a traditional Mexican soup made with hominy (a type of corn), meat (usually pork or chicken), and flavorful seasonings. Here’s a recipe for tasty pozole:
Ingredients:
- 2 pounds pork shoulder, trimmed and cut into cubes
- 2 cans (25 ounces each) hominy, drained and rinsed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chilies, stemmed and seeded
- 6 cups chicken broth
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- Salt, to taste
- Toppings: shredded cabbage, sliced radishes, diced avocado, chopped cilantro, lime wedges, diced onion, and/or tortilla chips
Instructions:
- In a large pot or Dutch oven, combine the pork shoulder, chopped onion, minced garlic, dried ancho chilies, chicken broth, dried oregano, and ground cumin.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the pork is tender and cooked through.
- Remove the dried ancho chilies from the pot and discard them.
- Using a slotted spoon, transfer half of the pork pieces to a cutting board. Shred the pork using two forks, then return it to the pot.
- Add the drained and rinsed hominy to the pot. Stir to combine.
- Continue to simmer the pozole uncovered for an additional 30 minutes to allow the flavors to meld together and the soup to thicken slightly. If the pozole is too thick, you can add more chicken broth or water to reach your desired consistency.
- Season the pozole with salt to taste, adjusting the seasoning as needed.
- Serve the pozole hot, garnished with shredded cabbage, sliced radishes, diced avocado, chopped cilantro, lime wedges, diced onion, and/or tortilla chips.
- Enjoy your tasty pozole as a comforting and flavorful meal!
Pozole is often served as a celebratory dish during holidays and special occasions in Mexican cuisine. It’s versatile and can be customized with your favorite toppings to suit your taste preferences.
