Pork Pozole
Description
✨ Comfort in a bowl ✨
This hearty pork pozole is simmered low and slow until the meat is fall-apart tender, with hominy soaking up every bit of that rich, savory broth. Topped with crisp cabbage, radish, lime, and a sprinkle of love — it’s the kind of meal that warms you from the inside out.
Who else could go for a big bowl of this right now? 🌶🍋🥣
Ingredients
For the Soup:
3–4 pounds country style ribs or pork shoulder, cut into 2” chunks
1 large white onion, quartered
12 cloves garlic, peeled
1 can fire roasted, diced tomatoes
2 poblano peppers, stem removed and cut into thirds
1 small can adobo sauce
3 tablespoons chicken bouillon
2 tablespoons beef bouillon
2 tablespoons salt
1 tablespoon Mexican oregano
2 teaspoons cumin
1 teaspoon smoked paprika
3–4 quarts water, you may need more
8 large dried guajillo chiles, stems and seeds removed
6 large dried ancho chiles, stems and seeds removed
3 dried arbol chile peppers
1 clove garlic
4 cups water
3 – 25 oz cans hominy, rinsed and drained
Toppings:
Green Cabbage, thinly sliced
Cilantro, chopped
Lime wedges
Sour cream
Radishes, thinly sliced
Tortilla chips
Instructions
Place the pork, onion, garlic, tomatoes, chicken bouillon, beef boullion, salt, oregano, cumin, and paprika in a LARGE dutch oven or large pot. Cover with water (start with 3 quarts and add more if needed). Bring to a boil, then reduce to simmer for 3 hours. When there is 30 minutes left in in the 3 hour time, put chiles and 1 clove garlic, in a saucepan and cover with 4 cups water. Bring to a boil, then reduce to simmer for 30 minutes. Remove and set aside. After the 3 hours of simmering the meat, turn the heat off. Remove the meat and set it aside on a baking sheet to cool slightly. Using a slotted spoon, remove the onions, garlic, and poblano pepper pieces and place in a blender; add the chiles, garlic that were simmering, and most of the water they simmered in and puree to a smooth paste. Add additional water if needed; it should be a milkshake consistency. Pour the puree into the dutch oven or pot with the broth the pork was simmering in. Shred the pork and add it into the pot along with the hominy and bring to a simmer again for 1 hour. Taste and adjust seasonings. Serve with toppings.
