This pozole recipe is a traditional Mexican pork soup cooked with hominy and flavored with red guajillo chiles for a deep smoky flavor. Serve with shredded cabbage, cilantro, radishes, onions, or whatever you prefer! Garnish with lime wedges.
Ingredients
- boneless pork shoulder: 1 pound (cubed)
- boneless pork loin: 1 pound (cubed)
- pork neck bones: 0.5 pound
- water to cover:
- head garlic, cloves: 1 piece (peeled)
- salt: (to taste)
- plum tomato: 1 piece
- ounces dried guajillo Chilis: 4 piece (seeded)
- clove garlic: 1 piece
- oregano: 0.25 tsp (dried)
- pinch ground cumin: 1 piece
- water: 2 cups
- white hominy: 2 cans (16 ounce cans, drained)
- lettuce or cabbage: (shredded)
- onion: 1 piece (diced)
- limes, quartered: 4 piece
Metric Conversion
Stages of cooking
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Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.
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Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.
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Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
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Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.
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Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
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Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.
