Pozole

Ingredients

• •750 g Pork shoulder
• •3 cans Hominy
• •4 pieces Ancho chilies
• •4 pcs Dried guajillo chilies
• •3 pieces Guajillo chilies
• •6 cloves Garlic
• •2 tbsp Oregano
• •4 pcs Radishes
• •1 tbsp Cumin
• •1 head Cabbage
• •3 pieces Lime

Instructions

1. 1

   Soak dried hominy in water overnight. Drain and rinse. Boil in fresh water for 1 hour until kernels bloom.

   💡 Traditional pozole uses pork, but chicken or turkey work well for a lighter version.

2. 2

   Season pork shoulder with salt, cumin, oregano, and garlic. Cut into large chunks.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

3. 3

   Brown pork in a large pot on all sides. Add onion, garlic, and enough water to cover.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

4. 4

   Simmer pork for 2 hours until tender. Remove and shred, discarding excess fat.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

5. 5

   Add hominy to the broth. Season with more cumin, oregano, and chili powder. Simmer 30 minutes.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

6. 6

   Serve pozole in bowls topped with shredded radishes, cabbage, oregano, lime, and crispy tortillas.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.