Pozole Recipes
Big pots of pozole — red pork pozole, shrimp pozole, pozole rojo de pollo, beef pozole verde — for Sunday cooking and the leftovers you eat all week.
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lunchPozole
Pizquita de Sal’s Pozole recipe is tried and true! A traditional Mexican soup/stew made with hominy, tender pork shoulder and chiles
Ashley PanIngredients
- 4 Ancho Chiles - dried
- 15 Guajillo Chiles - dried
- 9 # Pork Shoulder - bone in
- 1 Yellow Onion
- 2 bulbs Garlic
- 3 Tbsp Salt
- 8 Bay Leaves
- 110 oz Hominy - rinsed
- 2 tsp Mexican Oregano
- 4 Raddish - thinly sliced
- 1/4 head Cabbage - thinly sliced
- 2 Limes - wedged
- 8 Corn Tortillas
- 4 Tbsp Sour Cream
Instructions
- 1Cube the pork shoulder
- 2Add pork and pork bone to a large pot of simmering water. Roughly 1 quart of water per pound of meat. Add onion cut in half, 1 head of garlic cut in half, salt, and bay leaves. Let it cook on medium low for 1.5 hours.
- 3Open dried chiles and remove stem and seeds. In a separate pot boil the chiles in water for 15 minutes.
- 4Blend the rehydrated chiles, 2 cups of the liquid, and 8 garlic cloves on high for 2 minutes.
- 5After the pork has cooked for 1.5 hours remove the onion and garlic, add the blended chiles, hominy, and oregano. Let it simmer on low for another hour.
- 6In a pan, fry corn tortillas in oil until golden brown and crisp, let them cool on a paper towel lined plate, add sour cream.
- 7Serve pozole in a bowl and garnish with cabbage, radish, lime juice and serve tostones on the side. Enjoy!
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Open in Pepper →A Pot Of Pozole Feeds Everybody
Pozole is the kind of soup you make once and eat for days. The broth gets better overnight, the hominy soaks up the chile, and everybody builds their own bowl with cabbage, radish, lime, and oregano.
Cooks on Pepper reach for these when they've got a pork shoulder or a chuck roast and a slow afternoon, or when family is coming and one pot has to stretch.
Every recipe here is a real pozole. There's a red pozole built on ancho and guajillo chiles with bone-in pork shoulder, an authentic red version with ancho and pasilla, a quick shrimp pozole, pozole rojo de pollo, beef pozole verde with chuck roast, and two green versions with chicken and tomatillos.
Quick Tips
- 1
Toast the dried chiles
Press ancho and guajillo chiles on a dry skillet 20 to 30 seconds a side until they smell sweet, then soak in hot water 20 minutes before blending.
- 2
Strain the chile puree
Push the blended chiles through a fine mesh strainer before adding to the pot so the broth is smooth instead of gritty with skins.
- 3
Simmer pork low and slow
Bone-in pork shoulder needs 2 to 3 hours at a bare simmer to shred easily. Skim the foam in the first 20 minutes.
- 4
Add shrimp at the end
Drop shrimp in during the last 3 to 4 minutes, just until pink and curled, or they turn rubbery.
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