Pozole Recipe – Eats Now

Name: Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral oil; 2 pounds pork shoulder, cut into 2-inch chunks; 1 large onion, chopped; Salt and ground black pepper; 4 dried chipotle, ancho or gaujillo chiles; 2 cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours; 2 tablespoons fresh oregano, or 2 teaspoons dried; 2 tablespoons ground cumin; 2 tablespoons minced garlic; Chopped fresh cilantro for garnish; Lime wedges for garnish

Servings: persons

2 tablespoons neutral oil
2 pounds pork shoulder, cut into 2-inch chunks
1 large onion, chopped
Salt and ground black pepper
4 dried chipotle, ancho or gaujillo chiles
2 cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours
2 tablespoons fresh oregano, or 2 teaspoons dried
2 tablespoons ground cumin
2 tablespoons minced garlic
Chopped fresh cilantro for garnish
Lime wedges for garnish

1
Put oil in a large saucepan over medium-high heat.
2
When hot, add pork and onions and sprinkle with salt and pepper.
3
Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.
4
Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds.
5
(The more you leave in, the hotter the stew will be.)
6
When pork and onions are browned, add chiles, hominy, oregano and cumin.
7
Add water to cover everything by about an inch.
8
Bring to a boil, then adjust heat so the mixture simmers steadily.
9
Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.
10
If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot.
11
Stir in garlic and cook a few minutes more; taste and adjust the seasoning.
12
The mixture should be a little soupy.
13
Serve in bowls, garnished with cilantro and lime wedges.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons neutral oil, 2 pounds pork shoulder, cut into 2-inch chunks, 1 large onion, chopped, Salt and ground black pepper, and more.

Yes, Pozole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pozole

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