Pozole with Hominy

Introduction

Pozole is more than just a dish; it’s a cultural experience that brings warmth and togetherness to any dining table. This traditional Mexican stew harnesses a hearty blend of hominy and tender meat, bathed in a rich, savory broth. Whether it’s served during festive celebrations or as a comforting family meal, pozole is cherished for its deep and satisfying flavors. In this recipe, you’ll learn to prepare an authentic pozole with hominy that will surely become a staple in your culinary repertoire.

Kitchen Equipment Required

• Chef’s Knife
• Cutting Board
• Large Stockpot
• Measuring Cups and Spoons
• Wooden Spoon
• Strainer
• Bowl

Cooking Time

Total estimated time: 3 hours

Pozole with Hominy Recipe

Ingredients

• 1.2 kg (2.5 lbs) pork shoulder, cut into chunks
• 3 liters (12 cups) water
• 2 medium white onions, halved
• 4 garlic cloves, peeled
• 30 ml (2 tbsp) salt
• 15 ml (1 tbsp) ground cumin
• 10 ml (2 tsp) dried oregano
• 5 ml (1 tsp) black pepper
• 1.5 kg (6 cups) canned hominy, drained and rinsed
• 4 dried guajillo chilies
• 4 dried ancho chilies
• 30 ml (2 tbsp) olive oil
• 60 ml (1/4 cup) fresh lime juice
• Fresh cilantro, chopped, for garnish
• Radishes, thinly sliced, for garnish
• Cabbage, thinly sliced, for garnish
• Avocado, sliced, for garnish

Instructions

Step 1: Prepare the Broth

In a large stockpot over medium-high heat, combine the pork shoulder, water, onions, garlic, salt, cumin, oregano, and black pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, for approximately 2 hours or until the pork is tender.

Step 2: Cook the Hominy

After 1 hour of simmering the pork, add the drained and rinsed hominy to the pot. Continue to cook until the pork is fall-apart tender, and the flavors have melded beautifully.

Step 3: Prepare the Chili Paste

While the broth is simmering, toast the guajillo and ancho chilies in a dry pan over medium heat for about 2 minutes until fragrant. Do not burn them. Remove seeds and stems, then soak the chilies in warm water for 20 minutes until softened.

Drain the chilies, and place them in a blender with a little of the soaking water. Blend until smooth. Strain the mixture to remove skins and seeds. Heat olive oil in a pan over medium heat and gently cook the chili paste for 5 minutes to deepen the flavor.

Step 4: Combine the Elements

Stir the chili paste into the simmering broth. Cook for an additional 30 minutes, allowing the chili flavor to permeate the pork and hominy. Taste and adjust the seasoning with salt, if necessary.

Step 5: Serve and Garnish

Ladle the pozole into bowls, and garnish each serving with fresh lime juice, cilantro, radishes, cabbage, and avocado slices. Serve hot with tortilla chips on the side.

Conclusion

You’ve just crafted a traditional pozole that not only satisfies the soul but also carries the essence of rich Mexican gastronomic history. From its aroma to its layered flavors, this dish delights with every bite. Share it with friends and family and let the warmth of this hearty stew bring more joy and connection to your table. As you get comfortable with this recipe, feel free to experiment and make it your own signature dish!

Wyatt Travis Creator of AI MultiPrompter

See Full Bio

AI SEO Marketing Analytics Education Writing Copywriting Science Technology Manufacturing Web analytics Data science