Pozole
Ingredients
The soup
-
3
medium
Dried ancho chiles
-
8
cloves
Garlic
-
2
tbsp
Olive oil
-
1 ½
lb
Pork shoulder
-
1
large
Yellow onion
-
2
15-oz cans
Hominy
-
1 ½
tsp
Dried oregano
-
1
tsp
Cumin
-
6
cups
Chicken broth, reduced sodium
-
½
tsp
Sea salt
-
½
tsp
Black pepper
-
2
medium
Bay leaves
Optional garnishes
-
to taste
Shredded cabbage
-
to taste
Radishes
-
to taste
Avocado
-
to taste
Cotija cheese
-
to taste
Fresh cilantro
-
to taste
Lime wedges
Instructions
- Soak the dried ancho chiles in boiled water until soft, then remove stems, seeds, and veins.
- Blend the chiles with whole garlic cloves, a pinch of salt, and some water until smooth, then strain.
- Heat olive oil in a pot and sear the pork shoulder on all sides, then set aside.
- Sauté diced onions in the same pot until soft, then add minced garlic and sauté until fragrant.
- Return the pork to the pot, add the strained ancho chile paste, oregano, cumin, and hominy, and stir to combine.
- Add chicken broth, salt, pepper, and bay leaves, bring to a boil, then reduce heat and simmer until the pork is tender.
- Remove bay leaves before serving and add optional garnishes as desired.
Nutrition Facts (estimated)
Servings
6
Calories
560
Total fat
29.7g
Total carbohydrates
39.6g
Total protein
35.5g
Sodium
mg
Cholesterol
mg
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