1/1 Photo of Pozole
1 hr 30 mins
Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast.
My Private Note
Units: US | Metric
- 1Put the pork in a large pot over high heat and cover with water.
- 2Add the onion, garlic and salt, and boil until tender, about an hour.
- 3While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
- 4Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
- 5Let sit for about 20 minutes.
- 6When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
- 7Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
- 8When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
- 9Cut or shred into bite sized pieces.
- 10Strain the cooking water, and return the pork to the pot.
- 11Add the hominy and processed chiles, bring to a boil.
- 12Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
- 13Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.
Browse Our Top North American Recipes
Nutritional Facts for Pozole
Serving Size: 1 (336 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 521.1
- Calories from Fat 305
- Total Fat 33.9 g
- Saturated Fat 11.4 g
- Cholesterol 128.8 mg
- Sodium 553.8 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 4.3 g
- Sugars 3.9 g
- Protein 33.7 g