Pozole is a beloved traditional Mexican dish that comes in various regional variations, each with its own unique flavors and ingredients. While the basic concept remains the same – a hearty soup made with hominy corn and meat – the variations in toppings and seasonings create distinct tastes across Mexico.
Pozole is frequently served as a celebratory dish throughout Mexico and in Hispanic communities outside Mexico. Other occasions for serving pozole include Mexican Independence Day, birthdays, Christmas and other holidays.
It’s a balanced dish made with nutritious ingredients that could help you lose weight, manage your blood sugar, and improve your gut health — all while being naturally gluten-free. However, it can also be high in sodium, fat, and calories. Thus, using low sodium broths and lean cuts of meat is advised. It is a nutritious and hearty dish that can be part of a healthy and balanced diet.
Learn how to make Mexican pozole with pork for a delicious, healthy meal for your family. This traditional pork and hominy stew is a wonderful dish to add to your menu for the holidays or other special occasions. Serve it with tostada shells on the side, and your choice of garnish for an authentic dinner.
Ingredients
For soup
1.5 lb. hominy (precooked)
1 lb. neck bones (or pork ribs)
2 lbs. pork loin
1 onion, peeled
2 small garlic heads
2 big bay leaves
3 Tablespoons sea salt
For Chilli sauce
4 cups water
1 tomato
2 guajillo chilies
2 ancho chilies
3 garlic cloves
1/2 onion
5 black peppers
2 cloves
1 Tablespoon chicken bouillon
1 Tablespoon oregano
1 teaspoon cumin
1 Tablespoon olive oil
For Garnish
1 onion, chopped
1 lettuce, sliced
5 radishes, chopped or sliced
Limes, quartered
Tostada Shells
Instruction
Wash the hominy with running water and make sure to remove the remaining black spots that are still attached to the grains.
Remove the first layer of one onion and, using a knife, make one cut in the middle of the onion until you reach the center and then make a cross-section (avoid cutting the entire onion). Cut the top of the garlic heads, but make sure not to peel them.
In a big pot, add water, hominy, bay leaves, onion and garlic heads and bring it to a boil. Don’t add salt now.
While the water heats to a boil, take out the bones and meat from the fridge and let it sit until it gets room temperature.
This step is important when adding them to the pot, the main goal is to keep the temperature of the water while adding the meat to the pot.
Reduce the heat to maintain a low boil. Leave the water boiling and, after one hour, add the bones and entire pieces of meat to the pot. Keep it simmering for 2 hours.
Make sure to add the pot lid during this process.
Add 2 tablespoons of salt 30 minutes after the meat and bones were added to the pot.
Preparing the chilli sauce
Using gloves and a knife, cut the heads of the chilies and make a lateral cut on one side. Open each chili and devein it.
Make sure to remove all the veins and seeds. Then, wash them in running water.
In a medium size pot, add 4 cups of water, tomato, chilies and bring it to a boil for 15 minutes.
Then, turn the heat off and let it sit for another 15 minutes.
In a blender, add the tomato and chilies and the rest of the sauce ingredients onion, garlic cloves black pepper, cloves, chicken bouillon, oregano and cumin.
Then, add 2 cups of the remaining water of the tomato and chilies pot.
Blend all the ingredients together until you get a smooth consistency.
Add olive oil in a medium-size pot over medium heat.
After 2-3 minutes, add the sauce using a strainer. Use a spatula to press the sauce over the strainer and discard the scraps.
Add one cup of the remaining water of the tomato and chilies pot and bring it to a boil. Stir the sauce with a spatula and turn the heat off. Let it sit.
Now it is time to remove the onion, garlic heads, and bay leaves from the pot of pozole.
Add the sauce to the pot and stir until well combined.
Add 1 tbsp of salt and bring it to a simmer at a low boil for at least 30 minutes more to allow all the ingredients to combine.
Add chopped radish and onion on top, along with sliced lettuce, a dash of oregano and lime juice. Also tostada shells on the side.
Enjoy!!!
