Traditional Mexican Pozole Recipe

Name: Traditional Mexican Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs pork shoulder; 1/2 onion, stuck with; 2 cloves; 2 garlic cloves, peeled; 5 peppercorns; 1/2 teaspoon whole cumin seed; 1 pinch oregano; 1 onion, chopped; 2 garlic cloves, chopped; 2 tablespoons oil; 1/2 teaspoon black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon clove; 1/2 teaspoon cayenne; 4 cups white hominy, drained and rinsed; 3 -5 cups pork broth, leftover from cooking pork shoulder; 1 cup canned diced green chiles; 1 teaspoon salt, to taste; 2 jalapenos, chopped (optional)

Servings: persons

1 1/2 lbs pork shoulder
1/2 onion, stuck with
2 cloves
2 garlic cloves, peeled
5 peppercorns
1/2 teaspoon whole cumin seed
1 pinch oregano
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon clove
1/2 teaspoon cayenne
4 cups white hominy, drained and rinsed
3 -5 cups pork broth, leftover from cooking pork shoulder
1 cup canned diced green chiles
1 teaspoon salt, to taste
2 jalapenos, chopped (optional)

1
Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them. Drain the hominy rinse. Now you are ready to start cooking.
2
Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
3
Saute the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
4
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

756

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 19 ingredients. The key ingredients include: 1 1/2 lbs pork shoulder, 1/2 onion, stuck with, 2 cloves, 2 garlic cloves, peeled, and more.

Yes, Traditional Mexican 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.

Traditional Mexican Pozole

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