Mexican Pozole Dish (Print Version)
# Ingredients:
01 -
5 lbs pork shoulder or butt, cut into chunks.
02 -
10 garlic cloves, split into two portions.
03 -
2 tsp salt.
04 -
1 onion (yellow), cut into quarters.
05 -
4 bay leaves.
06 -
3 tbsp chicken bouillon powder.
07 -
6 ancho chiles (dried).
08 -
6 guajillo chiles (dried).
09 -
1-3 arbol chiles (dried, optional).
10 -
2 tbsp cooking oil.
11 -
1 tbsp dried oregano.
12 -
1/2 tsp ground cumin.
13 -
8 ounces canned tomato sauce.
14 -
1 tsp vinegar (white).
15 -
Two (25 oz) cans of hominy, drained.
16 -
Cabbage, shredded, for garnish.
17 -
Diced onions for topping.
18 -
Cilantro leaves for topping.
19 -
Lime wedges for garnish.
20 -
Optional avocado slices for serving.
21 -
Optional radish slices for garnish.
22 -
Warm tortillas to enjoy alongside.
# Instructions:
01 -
Chop pork into cubes (about 1-inch). Add water to cover, bring to a boil in a large pot, and scoop out any foam on the surface.
02 -
Throw in quartered onion, half the garlic cloves, bay leaves, salt, and bouillon. Let it simmer for around 90 minutes or until the pork is soft.
03 -
Get rid of chile seeds, boil them for about 15 minutes until they become soft and pliable.
04 -
Combine the softened chiles, a cup of the cooking broth, and remaining garlic in a blender. Blend till smooth. Strain the mix and cook it in oil for about 10 minutes.
05 -
Remove onion, garlic, and bay leaves from the pork pot. Stir in the chile sauce, hominy, oregano, cumin, vinegar, and tomato sauce. Cook everything for another 30 minutes.
06 -
Check the flavor and tweak with salt if needed. Dish it up hot with your favorite toppings and tortillas on the side.
# Notes:
01 -
Fresh garnishes make the flavor pop, so don't skip them.
02 -
This soup's mild, but extra chiles can give it a fiery kick.
03 -
Store leftovers in the fridge, stays good for up to a week.