Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
- 2tablespoons neutral oil
- 2pounds pork shoulder, cut into 2-inch chunks
- 1large onion, chopped
- Salt and ground black pepper
- 4dried chipotle, ancho or gaujillo chiles
- 2cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours
- 2tablespoons fresh oregano, or 2 teaspoons dried
- 2tablespoons ground cumin
- 2tablespoons minced garlic
- Chopped fresh cilantro for garnish
- Lime wedges for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
349 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 20 grams protein; 80 milligrams cholesterol; 403 milligrams sodium
- Put oil in a large saucepan over medium-high heat. When hot, add pork and onions and sprinkle with salt and pepper. Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.
- Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds. (The more you leave in, the hotter the stew will be.) When pork and onions are browned, add chiles, hominy, oregano and cumin. Add water to cover everything by about an inch. Bring to a boil, then adjust heat so the mixture simmers steadily. Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.
- If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.