Ingredients with Measurements:
- 2 lbs pork shoulder, cut into bite-sized pieces
- 2 cans (15 oz each) hominy, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles
- 4 cups chicken broth
- 2 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the green chiles, chicken broth, oregano, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
4. After 1 hour, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot.
5. Using an immersion blender or regular blender, puree half of the hominy until smooth. Add the pureed hominy and the remaining whole hominy to the pot and stir to combine.
6. Simmer the pozole for an additional 30 minutes, or until the pork is tender and the flavors have melded together.
7. Serve hot with lime wedges and chopped cilantro on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 425
- Fat: 20g
- Carbohydrates: 28g
- Protein: 34g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef
- Hominy can be substituted with canned corn
Variations:
- Add diced tomatoes for a more tomato-based pozole
- Use red chiles instead of green for a spicier pozole
- Add diced potatoes or carrots for a heartier pozole
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking the meat from scratch
- Pozole tastes even better the next day, so consider making it ahead of time for a party or gathering
- Serve with tortilla chips or warm tortillas on the side
Storage instructions:
- Store leftover pozole in an airtight container in the refrigerator for up to 4 days
Reheating instructions:
- Reheat pozole in a pot over low heat until heated through
Presentation ideas:
- Serve in individual bowls with lime wedges and chopped cilantro on top
Garnishes:
- Lime wedges
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Chips and salsa
- Quesadillas
- Tamales
Troubleshooting advice:
- If the pozole is too thick, add more chicken broth or water to thin it out
- If the pozole is too thin, puree more hominy to thicken it up
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Pozole is a traditional Mexican soup that dates back to pre-Columbian times. It was often used in religious ceremonies and was made with human flesh. Nowadays, it is made with pork or chicken and is a popular dish in Mexican cuisine.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet
Serving suggestions:
- Serve hot with lime wedges and chopped cilantro on top
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Region: Mexican