Authentic Mexican Pozole (Print Version)
# Ingredients:
01 -
5 pounds pork shoulder/butt roast, cubed.
02 -
10 cloves garlic, divided.
03 -
2 teaspoons salt.
04 -
1 yellow onion, quartered.
05 -
4 bay leaves.
06 -
3 tablespoons chicken bouillon.
07 -
6 dried guajillo chiles.
08 -
6 dried ancho chiles.
09 -
1-3 dried chiles de arbol (optional).
10 -
2 tablespoons oil.
11 -
1 tablespoon dried oregano.
12 -
1/2 teaspoon ground cumin.
13 -
8 ounces tomato sauce.
14 -
1 teaspoon white vinegar.
15 -
2 (25 oz) cans white hominy, drained.
16 -
Shredded cabbage for serving.
17 -
Diced onion for serving.
18 -
Fresh cilantro for serving.
19 -
Lime wedges for serving.
20 -
Avocado for serving (optional).
21 -
Sliced radishes for serving (optional).
22 -
Warm tortillas for serving.
# Instructions:
01 -
Cut pork into 1-inch cubes. Cover with water in large pot, bring to boil, and skim off any foam.
02 -
Add onion, 5 garlic cloves, bay leaves, salt, and bouillon to pot. Simmer for 1.5 hours until meat is tender.
03 -
Remove seeds from dried chiles and boil them for 15 minutes until soft.
04 -
Blend softened chiles with 1 cup cooking liquid and remaining garlic until smooth. Strain and cook sauce in oil for 10 minutes.
05 -
Remove aromatics from pork pot. Add chile sauce, tomato sauce, oregano, cumin, vinegar, and hominy. Simmer 30 minutes more.
06 -
Taste and adjust seasoning. Serve hot with all toppings and warm tortillas.
# Notes:
01 -
Fresh toppings are essential for authentic taste.
02 -
Recipe makes mild soup - add more chiles for heat.
03 -
Keeps well refrigerated for 1 week.