Pozole, a hearty and flavorful Mexican soup, is a comforting dish that is perfect for any occasion. Traditionally made with hominy (dried corn kernels treated with an alkali), pork, and rich broth, pozole is often served with a variety of toppings like radishes, lettuce, lime, and chili. This dish is a celebration of bold flavors and textures, and making it at home is easier than you might think.
Ingredients:
For the soup:
- 2 pounds pork shoulder or pork belly (cut into chunks)
- 2 tablespoons olive oil
- 1 medium onion (peeled and halved)
- 4 cloves garlic (peeled)
- 2 dried ancho chilies (seeds removed)
- 1 dried guajillo chili (seeds removed)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 6 cups chicken or pork broth (or water)
- 2 cans (15 oz each) hominy (drained and rinsed)
- Salt and pepper (to taste)
For the toppings:
- Shredded lettuce or cabbage
- Sliced radishes
- Chopped cilantro
- Lime wedges
- Sliced avocado (optional)
- Crumbled tortilla chips or tostadas
- Mexican oregano (for garnish)
- Hot sauce (optional)
Instructions:
Step 1: Prepare the Pork
- Brown the Pork: Heat the olive oil in a large pot over medium-high heat. Add the pork chunks and cook until browned on all sides, about 5-7 minutes. This step adds flavor to the broth.
- Add Aromatics: Add the halved onion and garlic to the pot. Cook for an additional 2-3 minutes until fragrant.
Step 2: Make the Broth
- Toast the Chilies: In a separate pan, lightly toast the ancho and guajillo chilies over medium heat for about 1-2 minutes, just until they become aromatic. Be careful not to burn them. Afterward, soak them in hot water for about 10 minutes to soften.
- Blend the Chilies: Once the chilies have softened, blend them with a little bit of the soaking water, cumin, and oregano until smooth. You can use a blender or immersion blender for this step.
- Combine Ingredients: Add the chili paste to the pot with the browned pork, onion, and garlic. Stir to combine. Pour in the chicken or pork broth, then add the bay leaves. Bring the mixture to a boil, then lower the heat and simmer for about 1 to 1.5 hours, until the pork becomes tender.
Step 3: Add the Hominy
- Add the Hominy: Once the pork is tender, add the drained and rinsed hominy to the pot. Stir well to incorporate, and simmer for another 30-45 minutes. The hominy should be tender and plump by the end of this cooking time.
- Season the Broth: Taste the broth and add salt and pepper to your liking. You can also add more oregano or cumin if you prefer a stronger flavor.
Step 4: Assemble the Pozole
- Serve the Soup: Ladle the pozole into bowls, ensuring a good balance of pork, hominy, and broth in each serving.
- Add the Toppings: Offer an array of toppings such as shredded lettuce or cabbage, sliced radishes, chopped cilantro, lime wedges, and sliced avocado. Crumbled tortilla chips or tostadas can be added for extra crunch. For a spicy kick, serve with hot sauce on the side.
Variations:
- Chicken Pozole: Replace the pork with chicken (either thighs or breasts) for a lighter version of pozole. You can use chicken broth for a deeper flavor.
- Vegetarian Pozole: Skip the meat entirely and add additional vegetables like zucchini, carrots, and mushrooms for a delicious vegetarian option.
- Red or Green Pozole: The recipe above makes a red pozole due to the use of ancho and guajillo chilies. For a green pozole, use fresh green chilies like tomatillos, jalapeños, and poblano peppers instead.
Pozole is a dish that brings comfort and tradition into the home, with layers of rich flavor and satisfying textures. Whether you enjoy it on a chilly day or as part of a festive gathering, this Mexican soup is sure to be a hit. Making it at home gives you the freedom to adjust the seasoning and toppings to your liking, creating a personalized and truly delicious experience.
