-
-
Do you need a great pozole recipe? Pozole, also called posole, is a thick soup or stew popular in Latin American countries. Read on to learn how to make pozole, step by step.
-
-
Introduction
Pozole is a traditional Latin American Christmas Eve dish, although it can be enjoyed at any time of year. Adjust the seasonings to suit your taste, increasing or decreasing the amount of chili powder as desired. -
Step 1: What You Need to Make Pozole
- 1 1/2 lbs lean pork shoulder
- 3 peeled garlic cloves and 3 chopped garlic cloves
- 1 tablespoon cumin powder
- 2 cups chopped onion, divided
- 2 tablespoons oil (or 1/4 cup lard for a more authentic pozole)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1/4 teaspoon oregano
- 4 cups canned white hominy, drained and rinsed
- 4 cups pork broth, water, and/or chicken stock
- 1 cup canned diced green chiles
- 2 whole fresh jalapenos, chopped (optional)
- 3 whole ancho chilies, seeded and stemmed (garnish) (optional)
Step 2: How to Cook Pozole
- Place the pork in a large saucepan, add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and the oregano.
- Cover all with water.
- Bring to a boil over medium heat, reduce heat, cover, and simmer for 45 minutes.
- Sauté the remaining chopped onion and garlic in oil or lard in a Dutch oven until soft.
- Add the remaining spices and stir well to combine.
- Remove pork from the broth, cut into 1 inch cubes and add to the onion and garlic mixture.
- Strain the broth and measure out 4 cups. Add water or chicken stock if you don't have enough, and add the broth to the pot.
- Stir in the canned hominy and green chilies.
- Cook at a simmer, covered, for 1-2 hours minutes until the meat and hominy are tender.
