Authentic Pork Pozole (Print Version)
# Ingredients:
01 -
5 lbs pork shoulder or butt roast.
02 -
4 bay leaves.
03 -
10 garlic cloves, split into two portions.
04 -
1 tablespoon dried oregano.
05 -
2 (25 oz) cans of white hominy.
06 -
1 yellow onion cut into four pieces.
07 -
6 dried ancho chiles.
08 -
1-3 dried chiles de arbol (if you want extra spice).
09 -
6 dried guajillo peppers.
10 -
2 teaspoons of salt.
11 -
3 tablespoons of chicken bouillon powder.
12 -
1 teaspoon of white vinegar.
13 -
8 oz can of tomato sauce.
14 -
Optional: sliced radishes, avocado (as garnishes).
15 -
1/2 teaspoon ground cumin.
16 -
2 tablespoons of vegetable oil.
17 -
Must-have toppings: chopped cabbage, diced onion, lime wedges, and cilantro.
# Instructions:
01 -
Chop the pork into smaller pieces, put it in a pot, and completely submerge with water. Add in quartered onion, 5 cloves of garlic, salt, bouillon, and bay leaves. Cook on low for 1.5 hours.
02 -
Take out the seeds from the dried chiles, then boil them in water for 15 minutes. Blend them with the remaining 5 garlic cloves and some cooking liquid until you get a smooth puree.
03 -
Strain the blended chile mixture into a pan with oil. Cook it on medium-low, stirring, for about 10 minutes.
04 -
Take out the bay leaves and onion from the pork broth. Mix in the chile sauce, tomato sauce, spices, vinegar, and hominy. Let it gently simmer for another 30 minutes.
05 -
Dish up and top with chopped onions, shredded cabbage, lime juice, cilantro, and any additional garnishes you'd like.
# Notes:
01 -
You can prep this ahead and freeze for later.
02 -
Feel free to use chicken or beef as substitutes for pork.
03 -
Works well in an Instant Pot or slow cooker.