Pozole is often enjoyed during special occasions and festive celebrations, such as Independence Day or birthdays, but it is also commonly eaten as a comfort food. It has a comforting and satisfying texture, with the hominy providing a chewy element to the soup. The dish is usually garnished with fresh toppings, such as shredded cabbage, radishes, onions, avocado, lime juice, and cilantro, which add a crisp and refreshing contrast to the warm and flavorful soup.
- In a large pot, combine 2 pounds of pork shoulder, 1 chopped onion, 3 minced garlic cloves, and enough water to cover the meat. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour until the pork is tender.
- Remove the pork from the pot and allow it to cool slightly.
- Shred the pork into bite-sized pieces using two forks.
- In a separate pot, heat 2 tablespoons of vegetable oil.
- Add 2 cloves of minced garlic and 1 chopped onion to the pot.
- Sauté until the onion becomes translucent.
- Add the shredded pork back into the pot.
- Pour in 4 cups of chicken or pork broth.
- Add 2 cups of canned hominy, rinsed and drained.
- Season with 2 teaspoons of dried oregano, 2 teaspoons of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 1 to 2 hours, stirring occasionally.
- Taste and adjust the seasoning as desired.
- Remove from heat and let it rest for a few minutes before serving.
- Ladle the pozole into bowls.
- Garnish with chopped cilantro, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice.
- Serve hot and enjoy!
|Nutrition||Per 100g||Per Serving|
|Pork shoulder||2 pounds|
|Hominy||2 cans (15 ounces each)|
|Chicken broth||6 cups|
|Dried Guajillo chilies||4|
|Dried Ancho chilies||2|
|Dried oregano||1 teaspoon|
|Black pepper||1/2 teaspoon|
|Tortilla chips||for serving|
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