Pozole

Pozole brings back so many fond memories of my childhood. We usually had it on special occasions like Christmas, New Years, and certain birthdays that fell in the months of October through March.

It is a little time consuming but not at all difficult. 

Let's get started.

Pozole Printable Recipe

Ingredients - Serves 6-8

5-6 Lbs. Bone in Pork Shoulder

6 Chile Anchos

6 Chile California

5 Chile Guajillo

2 heads of Garlic, Peeled

2 Onions

3 Tbsp. Oregano

Salt

Freshly Ground Black Pepper

4 Bay Leaves

1 Can of Hominy

3 Tbsp. Vegetable Oil

3-4 Cups of Water

3 Tbsp. Chicken Bouillon  

Toppings:

Shredded Cabbage 

Thinly Sliced Radish

Finely Chopped Onion

Finely Chopped Cilantro 

Lemon/Lime Wedges

Avocado 

Oregano

Chili Flakes  

Cut the pork into 2 inch pieces, and season evenly with salt and freshly ground black pepper. (leave some meat on the bone and season, and sear the bone as well)

In a large pot, add in the vegetable oil and sear all sides of the pork. (sear in batches, so the pan is not crowded.) 

Once all of the pork has been seared add all of the meat back into the pot along with one chopped onion, one tablespoon of oregano, and the bay leaves. 

Let this mixture sauté for a couple of minutes on medium heat until the onions get some color and start to soften (about 3-5 minutes)add in just enough water to cover the meat and bring to a boil. Add in the chicken bouillon, and let the soup simmer for two hours.

Meanwhile, remove the steams and seeds from all of the chilies.

Add all of your chilies into a pot, cover with water and bring to a boil then reduce to a simmer for 10-15 minutes or until all of the chilies are nice and plump. Remove from heat and let cool.

Once the chilies have cooled, add them into a blender along with all of the garlic, one onion cut into quarters, 2 tbsp. oregano and blend until the mixture is smooth. Season with 1 tsp. salt and 1 tsp. freshly ground black pepper, 1-2 cups of the boiling liquid and puree.

After the soup has been cooking for two hours, add in the hominy and chili paste and cook for an additional 30-45 minutes. 

Making sure to skim the top of the soup to remove any excess oil. 

Taste for seasoning and adjust to your liking. You can tell the soup is ready once the meat is tender enough to shred. 

Serve and Enjoy!

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