Pozole

Name: Pozole
Total time: 10800 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs pork (about 1 kg); 2.2 lbs hominy corn (about 1 kg); 1 white onion; 1 head garlic; as needed Salt,; 5 dried ancho chiles; 5 dried guajillo chiles; 6 garlic cloves; 1/2 onion; 2 tablespoons oil (about 30 ml); 1/2 tablespoon oregano; as needed Salt,; 1 head lettuce; 1 onion; 3 radishes; as needed Oregano,; 2 limes

Christopher Diaz @cdbd

With this recipe, you can learn how to make delicious traditional pozole from Mexican cuisine.

Christopher Diaz @cdbd

With this recipe, you can learn how to make delicious traditional pozole from Mexican cuisine.

Saved

Ingredients

3 hours

Serves 6 servings

2.2 lbspork (about 1 kg)
2.2 lbshominy corn (about 1 kg)
1white onion
1 headgarlic
as neededSalt,
For the sauce:
5dried ancho chiles
5dried guajillo chiles
6garlic cloves
1/2onion
2 tablespoonsoil (about 30 ml)
1/2 tablespoonoregano
as neededSalt,
For garnish:
1 headlettuce
1onion
3radishes
as neededOregano,
2limes

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Steps

3 hours

1

Clean the pork to remove any impurities.
2

Heat water in a large pot. Add the onion, head of garlic, salt, and pork. Bring to a boil, then reduce the heat and simmer for about 2 1/2 hours, or until the meat is tender and comes off the bone.
3

Once the meat is cooked, remove it from the broth. Skim off excess fat from the broth and remove the bones, onion, and garlic.
4

Cut all the meat into cubes.
5

For the sauce, clean the chiles.
6

Soak the ancho and guajillo chiles in enough warm water to cover them for 25 minutes.
7

Once the chiles are soft, drain them and place them in a blender with the garlic, onion, and oregano. Add a little of the soaking water. Blend until you have a smooth sauce.
8

Heat the oil in a skillet over medium-high heat. Add the sauce and season with salt to taste.
9

Stir constantly, as the sauce may splatter. Reduce the heat and simmer for about 25 minutes.
10

Strain the sauce through a sieve into the broth.
11

Bring the broth to a boil and add the meat.
12

Simmer over low heat for about 10 minutes.
13

Add the hominy and season with salt and pepper. Continue cooking until the hominy is fully cooked.
14

Chop the radishes, onion, lettuce, and oregano.
15

Slice the limes and chop the oregano.
16

Serve the pozole in bowls and add the garnishes as desired.