Ingredients for Authentic Mexican Pozole
- 1 1/2 lbs boneless pork shoulder, cut into 1 inch cubes
- 6 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Chili Powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- 2 (15 ounce) cans white hominy, drained and rinsed
- 4 cups chicken broth (or pork broth)
- 1 (4 ounce) can diced green chiles
- 2-3 fresh jalapenos, seeded and minced (adjust to taste)
- Ancho Chilies
- 3 cups water
- 2 bay leaves
- shredded cabbage, for garnish
- radishes, sliced, for garnish
- onions, diced or sliced, for garnish
- fresh cilantro, chopped, for garnish
- avocado, sliced or diced, for garnish
- lime wedges, for garnish
- oregano, for garnish
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How to Make Authentic Mexican Pozole
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and cook until browned on all sides.
- Add the onion, garlic, and chiles to the pot and cook until softened, about 5 minutes.
- Pour in the chicken broth, water, hominy, oregano, cumin, and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the pork is very tender.
- Remove the pork from the pot and shred it using two forks. Discard the bay leaves.
- Return the shredded pork to the pot. Stir in the salt to taste.
- Ladle the pozole into bowls.
- Garnish with your favorite toppings: shredded cabbage, radishes, onions, cilantro, avocado, lime wedges, and a sprinkle of oregano.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
7g
Fat
23g
Carbs
4g
