1/5 Photos of Authentic Mexican Pozole
1 hr 25 mins
1 hr 10 mins
razzle dazzle's Note:
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
My Private Note
Units: US | Metric
- 1 1/2 lbs pork shoulder
- 2 garlic cloves, peeled
- 1 tablespoon cumin powder
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 2 tablespoons california chili powder
- 1 tablespoon salt
- 1/4 teaspoon oregano
- 4 cups canned white hominy, drained and rinsed
- 3 -5 cups pork broth, from cooking pork shoulder
- 1 cup canned diced green chilis (optional)
- 2 whole fresh jalapenos, chopped (optional)
- 3 whole ancho chilies, seeded and stemmed (garnish) (optional)
- 1This recipe requires a simple prep.
- 2Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- 3I boil my ancho chilies in a separate small pot for the garnish part(read below).
- 4Now you are ready to cook.
- 5Place the meat in a large saucepan and just cover with lightly salted water.
- 6Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- 7Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- 8Remove meat and broth, reserving both.
- 9Saute the remaining chopped onion and garlic in oil until translucent.
- 10Add the remaining spices, stir for a minute.
- 11Cut the reserved pork into 1 inch cubes and add to the pan.
- 12Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- 13Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- 14If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- 15Degrease the stew, taste for salt, and serve in soup bowls.
- 16This is a delicious recipe and well worth the effort to make.
- 17Garnishes that are always served with are:.
- 18lots of lime/lemon wedges.
- 19sliced radishes.
- 20chopped cilantro.
- 21Shredded cabbage(not red).
- 22fresh/ packaged fried corn tortillas.
- 23When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
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Nutritional Facts for Authentic Mexican Pozole
Serving Size: 1 (174 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 245.6
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 4.7 g
- Cholesterol 48.3 mg
- Sodium 908.4 mg
- Total Carbohydrate 12.0 g
- Dietary Fiber 2.5 g
- Sugars 1.8 g
- Protein 13.2 g
The following items or measurements are not included: