Hearty Pork Pozole: A Mexican Comfort Classic
Pork pozole
Pork pozole
Ingredients
- 4 tablespoons of olive oil
- 2 pounds of pork shoulder with excess fat trimmed
- 1 large onion diced
- 6 cloves of garlic minced
- 4 dried pasilla peppers, seeds removed
- 2 dried morita or chipotle peppers, stems and seeds removed
- 2 teaspoons of cumin seeds
- 2 teaspoons of dried oregano
- 4 cups (32 fluid ounces) of chicken broth
- 2 tablespoons of apple cider vinegar
- 2 cans (15 ounces each) of hominy (pozole), drained
- sliced radishes
- fresh cilantro leaves
- crispy tortilla chips (totopos)
- chopped white onion
- finely sliced cabbage
- crumbled queso fresco
- lime wedges
Instructions
Step 1
Start by heating 2 tablespoons of oil in a large Dutch oven over high heat. While that’s warming up, slice your pork shoulder into four thick steaks—about an inch thick works well. Once the oil is shimmering, carefully add the pork steaks to the pot. Let them sear for about 4 to 5 minutes on each side, until they develop a beautiful golden crust. After browning, transfer the steaks to a plate and set them aside. Next, pour in the remaining tablespoon of oil into the same pot and reduce the heat to medium. Add your chopped onion and minced garlic along with a teaspoon of salt. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. The aroma will be amazing! This step lays the perfect flavor foundation for your pozole.
Step 2
While your onions are gently cooking and becoming translucent, grab a frying pan and set it over high heat. You want it to get really hot, so let it heat up for a minute or two. Once it’s sizzling, add the dried chiles to the pan. Cook them for about 30 seconds, turning them occasionally as they start to puff up. This quick toasting brings out their rich flavor and aroma. As soon as the chiles are puffed and fragrant, transfer them to the pot with the onions. Now, it’s time to add your pork to the mix, along with the cumin seeds, oregano, and chicken stock. Stir everything together and bring it to a lively boil. Once it begins bubbling, reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes to 2 hours. You’ll know it’s ready when the pork is tender and easily pulls apart with a fork. Enjoy the enticing smells that fill your kitchen as it cooks!
Step 3
Once your pork has cooled a bit, carefully take it out of the pot and place it on a plate. Let it rest for a few minutes until it's cool enough to handle. While that's happening, pour the flavorful cooking liquid into a blender. Blend it on high until it's silky smooth, which should take about 30 seconds. Next, add 1 teaspoon of salt and a splash of vinegar to the blended mixture, blending it again briefly to combine everything. Once you've got a nice uniform sauce, pour it back into the pot, along with your hominy. Bring the mixture to a boil over medium-high heat and let it bubble for about 10 minutes, allowing those flavors to come together. While that’s bubbling, grab two forks and shred the cooled pork into chunky pieces—don’t worry about making it perfect! When the 10 minutes are up, stir the shredded pork into the pot, reduce the heat to a gentle simmer, and let it cook for another 5 minutes. This will give the meat time to soak up all that delicious broth. You’re almost there!
Step 4
To serve your delicious pork pozole, start by gathering all your garnishes. Slice fresh radishes into thin rounds and chop some onion finely. Next, shred a handful of cabbage, and if you have queso fresco, crumble it into small pieces. Now, grab some lime wedges for that zesty finish. When you’re ready to serve, ladle the steaming pozole into bowls and invite everyone to customize their dish with the toppings. Encourage your friends and family to sprinkle on the radishes, cilantro, and onion, then add the cabbage and queso fresco. A squeeze of lime right before enjoying adds a burst of brightness. Enjoy this communal feast!
Nutrition Information
My Tip
For a richer flavor, don't skip the step of toasting the dried chiles in a hot frying pan until they puff up; this quick process enhances their smokiness and depth, making your pozole truly stand out.
Leftovers
To store your delicious pork pozole, let it cool completely before transferring it to an airtight container; it will stay fresh in the fridge for up to 4 days. When you're ready to enjoy it again, gently reheat it on the stovetop over low heat, adding a splash of broth or water to keep it nice and saucy.
Make It Your Own
For a delicious twist, try swapping the pork shoulder for chicken thighs for a lighter version, and add a splash of lime juice at the end for a bright, zesty finish that complements the rich flavors beautifully.