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Pozole

Ingredients

  • 3 pounds pork shoulder, cut into 2" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 large yellow onion, quartered
  • 3 cloves garlic, sliced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2 dried ancho chiles, stem & seeds removed
  • 2 dried chiles de arbol, stem & seeds removed
  • 2 dried guajillo chiles, stem & seeds removed
  • 3 (15-ounce) cans hominy, drained, rinsed
  • Thinly sliced radishes, thinly sliced green cabbage, and chopped fresh cilantro, for serving

Cooking Instructions

Step 1: In a large bowl, season pork with salt and pepper.  In a large pot over medium heat, combine pork, onion, garlic, broth, cumin seeds, and bay leaf.  Add enough water to cover pork by 2″.  Bril to a boil, then cover, reduce heat to medium-low, and bring to a simmer.  Cook, skimming foam off the top as needed, 1 hour & 30 minutes.

Step 2: Meanwhile, in a medium heatproof bowl, soak chiles in 2 cups boiling water for 30 minutes.

Step 3: Transfer chiles and about 1/2 cup soaking liquid to a blender.  Blend until smooth, adding more water as needed.

Step 4: Add chile puree and hominy to pot with pork.  Cover and continue to simmer, stirring occasionally, until pork is very tender, about 1 hour & 30 minutes more; season with salt and pepper.

Step 5: Top pozole with radishes, cabbage, and cilantro.

Enjoy this homemade Mexican stew from Delish!