Description
Rich, hearty pozole verde from Mexico blends tender pork, hominy, and tomatillo-based green sauce. Garnished with radishes, cilantro, and lime, this comforting stew invites you to savor authentic Mexican culinary tradition.
Ingredients
Scale
- 3 lbs (1.36 kg) pork shoulder, cut into large chunks
- 10 cups (2.4 L) water
- 1 ½ cups (360 ml) pork broth
- 2 cans (15 oz or 425 g) white hominy, drained and rinsed
- 1 medium onion, quartered
- 6 cloves garlic, smashed
- 3 cloves garlic
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 bay leaves
- ¼ cup (40 g) chopped onion
- 1 tsp cumin
- ½ tsp dried oregano
- Salt, to taste
- Shredded cabbage
- Thinly sliced radishes
- Diced white onion
- Chopped fresh cilantro
- Lime wedges
- Dried oregano
- Tortilla chips or tostadas
Instructions
- Prepare Pork: Nestle pork in a large pot with onion, garlic, bay leaves, and salt. Cover with water, bring to a boil, then reduce to a gentle simmer for approximately two hours, skimming foam periodically until meat becomes tender and easily pulled apart.
- Create Chile Sauce: Rehydrate guajillo and ancho chilies in hot water for 15 minutes. Transfer to blender with garlic, onion, cumin, oregano, and pork broth. Puree until smooth, then strain through a fine mesh sieve into the pork pot.
- Finalize Pozole: Add hominy to the simmering mixture, stirring gently to integrate flavors. Continue cooking until the stew reaches a rich, harmonious consistency.
- Serve and Garnish: Ladle pozole into bowls and present an array of garnishes including shredded cabbage, sliced radishes, diced onion, chopped cilantro, fresh lime juice, and a sprinkle of oregano. Allow diners to customize their bowls with desired toppings.
Notes
- Meat Selection Matters: Choose fatty pork cuts like shoulder or butt for maximum tenderness and rich flavor that melts in your mouth.
- Skimming Technique: Consistently remove foam during simmering to ensure a clear, clean-tasting broth without impurities or cloudiness.
- Chili Precision: Soak dried chilies in hot water exactly 15 minutes to rehydrate perfectly without becoming bitter or losing complex flavor profiles.
- Garnish Customization: Serve toppings separately, allowing each diner to create their personalized pozole experience with fresh, crunchy additions like cabbage, radishes, and lime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 310
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg