Pozole is a traditional Mexican soup that holds a special place in the hearts of those who enjoy hearty, flavorful dishes. This classic dish, often served during celebrations and family gatherings, features hominy (dried corn kernels) and tender pork simmered in a rich, aromatic broth infused with spices and chilies. The beauty of pozole lies in its versatility. It allows for various toppings such as shredded cabbage, radishes, avocado, and lime, making each bowl customizable to individual tastes.
See our Delicious Chiles en Nogada Recipe
The origins of pozole date back to pre-Columbian times when it was a sacred dish consumed during special ceremonies. Today, it remains a beloved comfort food, bringing people together with its warm, satisfying flflavorsThis recipe offers a delicious rendition of pozole rojo, which gets its deep red coolroom including dried chchiliesWhether you’re preparing it for a festive occasion or a coco family meal, this pozole recipe is sure to impress.
Pozole Recipe
8
servings30
minutes2
hours2
hours30
minutesIngredients:
2 pounds pork shoulder, cut into chunks
1 onion, quartered
6 cloves garlic, peeled
2 bay leaves
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon oregano
2 cups dried hominy, soaked overnight and drained
4 dried guajillo chilies stemmed and seeded
2 dried ancho chilies stemmed and seeded
2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon paprika
8 cups chicken broth
Toppings: shredded cabbage, sliced radishes, chopped onions, avocado, lime wedges, and chopped cilantro
Instructions:
- Cook the Pork:
Combine pork shoulder, onion, garlic, bay leaves, salt, pepper, and oregano in a large pot. Add enough water to cover the meat and bring it to a boil. Reduce the heat and simmer for about 1.5 hours or until the pork is tender. - Prepare the Chilies:
While the pork cooks, place the guajillo and ancho chilies in a bowl and cover it with hot water. Let them soak for about 20 minutes until softened. Drain the chilies and blend them with a small amount of soaking water until smooth. - Make the Soup Base:
In a large skillet, heat the vegetable oil over medium heat. Add the blendech chilies cuminin and paprika. Cook for 5-7 minutes, stirring frequently until the mixture thickens and darkens. - Combine Ingredients:
Once the pork is tender, remove it from the pot and shred it into bite-sized pieces. Strain the broth and return it to the pot. Add the hominy, shredded pork, and chili mixture to the pot. Pour in the chicken broth and bring to a simmer. - Simmer the Pozole:
Let the pozole simmer for 30 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed. - Serve:
Ladle the pozole into bowls and serve with various toppings such as shredded cabbage, sliced radishes, chopped onions, avocado, lime wedges, and cilantro. Enjoy your hearty and flavorful pozole!
Notes
- You can use canned hominy instead of dried hominy for a quicker version. Rinse and drain the canned hominy before adding it to the soup.
- If you prefer a spicier pozole, add more guajillo or ancho chilies or include a pinch of cayenne pepper in the chili mixture.
Serving Ideas
Pozole is traditionally served with a variety of fresh and crunchy toppings that add both texture and flavour. Common garnishes include sliced radishes, shredded lettuce or cabbage, diced onions, chopped cilantro, and lime wedges. Adding slices of avocado and a sprinkle of cheese can also enhance the dish. Serve pozole with warm tortillas, tortilla chips, or tostadas for a complete meal.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 300
- Protein: 20g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 5g
- Sugar: 3g
- Sodium: 600mg
History
Pozole is a dish with deep historical roots in Mexican cuisine, dating back to pre-Columbian times when it was a ceremonial food for the Aztecs and other indigenous peoples. Originally made with human flesh as part of ritual sacrifices, it transitioned to pork following the Spanish conquest, which shares a similar taste. The dish evolved over centuries, incorporating ingredients introduced by the Spaniards, such as pork and various spices. Today, pozole remains a beloved dish in Mexico, enjoyed during celebrations and special occasions, symbolizing both cultural heritage and communal sharing.
FAQs
Q: Can I make pozole in advance?
A: Yes, pozole can be made a day or two in advance. It often tastes better the next day as the flavours have more time to meld together. Store it in an airtight container in the refrigerator and reheat gently on the stove.
Q: Can I use chicken instead of pork?
A: Absolutely. Chicken is a common alternative to pork in pozole, especially for those looking for a lighter option. Use bone-in, skinless chicken thighs or breasts, and adjust the cooking time accordingly.
Q: Is there a vegetarian version of pozole?
A: Yes, you can make a vegetarian version by substituting the pork with hearty vegetables like mushrooms, zucchini, and beans. Use vegetable broth instead of chicken broth and add additional spices to enhance the flavour.
Q: What is hominy?
A: Hominy is dried corn kernels that have been treated with an alkali solution in a process called nixtamalization. This process makes the corn more nutritious and gives it a distinctive chewy texture. Hominy is a key ingredient in pozole, providing both texture and flavour.
