Description
A delicious and comforting one-pot Mexican Pork Pozole, perfect for family gatherings or chilly nights.
Ingredients
Scale
- 2 lbs pork shoulder
- 1 large white onion
- 6 cloves of garlic
- 4–5 guajillo chilies
- 2 ancho chilies
- 2 cans of white hominy
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- 8 cups chicken broth
- 2 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
- Toast the guajillo and ancho chilies in a dry skillet over medium heat for about 30 seconds on each side until fragrant, then soak them in hot water for 15–20 minutes.
- Pat the pork shoulder dry, season with salt and pepper, and sear in vegetable oil over medium-high heat for 4-5 minutes per side until golden brown.
- Transfer the pork to a plate, then sauté chopped onion in the same pot for about 4-5 minutes, adding minced garlic for an additional minute.
- Blend the soaked chilies with sautéed onion and garlic, adding around 1/2 cup of soaking water until smooth.
- Return the chili purée to the pot, add the browned pork, chicken broth, oregano, cumin, and bay leaves, bring to a boil, then reduce heat and simmer for 90 minutes.
- Stir in the drained white hominy and simmer uncovered for another 30-45 minutes. Adjust seasoning as needed and serve.
Notes
Customize the recipe by swapping in chicken or adding extra veggies. This pozole is freezer-friendly and can be made ahead of time for busy weeks.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg