How to Make Pozole

When was the last time you had pozole? Have you ever thought of making it yourself? 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. Pozole is a traditional 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.

In different portions of Mexico, different types of pozole are popular. In Jalisco, the red or white pozole is most popular. In Colim and in Guerrero green pozole is served more often. In Nayarit, white pozole is the common choice. Most pozoles in Western Mexico use pork as the meat while in the Veracruz area, the meat used is commonly local seafood or fish. http://www.mexconnect.com/articles/2408-red-white-or-green-warm-up-the-winter-with-pozole

if you are going to make your own posole instead of using hominy you will need to understand the process. The posole is made from soaking the corn kernels in an alkaline substance like lime, wood ash or natural soda This removes the niacin from the corn. The niacin must be released to soften the corn. All of the areas of Mexico have a version of pozole, but the common part of the making is the soaking of the corn. http://www.mexconnect.com/articles/2408-red-white-or-green-warm-up-the-winter-with-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)

1. Place the pork in a large saucepan, add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and the oregano.
2. Cover all with water.
3. Bring to a boil over medium heat, reduce heat, cover, and simmer for 45 minutes.
4. Sauté the remaining chopped onion and garlic in oil or lard in a Dutch oven until soft.
5. Add the remaining spices and stir well to combine.
6. Remove pork from the broth, cut into 1 inch cubes and add to the onion and garlic mixture.
7. 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.
8. Stir in the canned hominy and green chilies.
9. Cook at a simmer, covered, for 1-2 hours minutes until the meat and hominy are tender.

1. Increase the heat of the pozole by substituting diced jalapenos for the green chiles
2. Replace the pork broth with beef stock.
3. Serve garnished with avocado, lime, shredded cabbage, and sliced radishes