Pozole from Paradise Pier Hotel Recipe

Name: Pozole from Paradise Pier Hotel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes; 6 garlic cloves, peeled and split lengthwise; 2 bay leaves; 1 large yellow onion, diced; 1 teaspoon ground cumin; 2 tablespoons coarse salt, divided; 6 dried guajillo chilies; 2 dried ancho or New Mexico chiles; 1/2 medium sweet onion, cut into large pieces; 3 medium plum tomatoes, cut in half lengthwise and cored; 2 garlic cloves, peeled; 1 teaspoon freshly ground black pepper; 1 tablespoon Mexican oregano; 1 (15 ounce) can white hominy, drained and rinsed; Garnishes:; 1/2 small head green cabbage, finely shredded; 6 radishes, sliced thinly; 3 limes, quartered; 1 bunch fresh cilantro, large stems removed, leaves roughly chopped; 1/2 medium onion, finely diced

Servings: persons

2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes
6 garlic cloves, peeled and split lengthwise
2 bay leaves
1 large yellow onion, diced
1 teaspoon ground cumin
2 tablespoons coarse salt, divided
6 dried guajillo chilies
2 dried ancho or New Mexico chiles
1/2 medium sweet onion, cut into large pieces
3 medium plum tomatoes, cut in half lengthwise and cored
2 garlic cloves, peeled
1 teaspoon freshly ground black pepper
1 tablespoon Mexican oregano
1 (15 ounce) can white hominy, drained and rinsed
Garnishes:
1/2 small head green cabbage, finely shredded
6 radishes, sliced thinly
3 limes, quartered
1 bunch fresh cilantro, large stems removed, leaves roughly chopped
1/2 medium onion, finely diced

1
Rinse diced pork under cold water until water runs clear.
2
Transfer pork a large stock pot over medium-high heat; add 8 cups cold water.
3
Bring to a simmer; skim off and discard foam and solids that float to surface.
4
Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt.
5
Turn heat to medium to keep soup at a light simmer.
6
Cover and simmer 90 minutes (do not boil).
7
Periodically skim foam from surface.
8
Meanwhile, remove and discard stems, seeds, and large veins from dried chiles.
9
Break into large pieces in a medium saucepan and add 3 cups water.
10
Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged.
11
Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
12
Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth.
13
Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
14
Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy.
15
Taste and season with additional salt, if desired.
16
Remove a piece of pork and taste for doneness.
17
If meat is not tender, simmer 15 to 20 minutes more.
18
Serve hot soup with garnishes for topping.

919

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 20 ingredients. The key ingredients include: 2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes, 6 garlic cloves, peeled and split lengthwise, 2 bay leaves, 1 large yellow onion, diced, and more.

Yes, Pozole from Paradise Pier Hotel 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 from Paradise Pier Hotel

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