Teresa's Recipes
Authentic Mexican Pozole
Pozole, a heartwarming soup steeped in rich Mexican culinary traditions, is a delightful symphony of flavors and textures. This time-honored dish features tender chunks of pork shoulder simmered to perfection with robust spices and hominy, a type of dried maize that adds a wonderful crunch. Topped with an array of fresh garnishes, every spoonful of Pozole offers a unique taste adventure.
Ingredients
- 1 kg, cut into chunks Pork shoulder
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 2-3 pieces Dried guajillo chilies
- 2-3 pieces Dried ancho chilies
- 1 teaspoon Cumin
- 1 teaspoon Mexican oregano
- to taste Salt
- 2 cans (15 oz each), drained and rinsed Hominy
- as needed For garnish: Chopped cilantro, Sliced radishes, Shredded cabbage, Lime wedges, Diced avocado
Dietary Notes
- Servings: 6-8
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 25g
- Protein: 25g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a large pot, combine the pork shoulder, chopped onion, minced garlic, dried guajillo chilies, dried ancho chilies, cumin, Mexican oregano, and salt. Add enough water to cover the ingredients.
- Bring the mixture to a boil over high heat. Once boiling, reduce to a simmer and let it cook for 2-3 hours, or until the pork is tender.
- Take out the softened chilies from the pot. Blend them with a small amount of the cooking liquid until a smooth paste forms. This is your chili paste.
- Add the chili paste back into the pot. Stir well to incorporate.
- Add the drained and rinsed hominy to the pot. Let the soup simmer for an additional 30 minutes.
- Adjust the seasoning if necessary. Serve your Pozole hot, inviting everyone to garnish their bowls with chopped cilantro, sliced radishes, shredded cabbage, lime wedges, and diced avocado.