Description
This spicy pozole recipe is a hearty and flavorful Mexican stew, perfect for a comforting meal. It features tender pork and hominy in a rich broth, topped with fresh, crunchy garnishes.
Ingredients
Scale
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 (7-ounce) can chipotle peppers in adobo sauce, undrained
- 6 cups chicken broth
- 2 (15-ounce) cans hominy, drained and rinsed
- 1 head green cabbage, thinly sliced
- 2 limes, cut into wedges
- Optional garnishes: chopped cilantro, radishes, avocado
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear pork cubes on all sides until browned.
- Add the quartered onion, smashed garlic, oregano, cumin, salt, and pepper to the pot. Stir well.
- Add the chipotle peppers in adobo sauce to the pot. Stir to combine.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender.
- Remove the onion pieces from the pot.
- Stir in the drained and rinsed hominy. Cook for another 15-20 minutes, allowing the flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle the pozole into bowls. Serve hot, topped with shredded cabbage, lime wedges, and your favorite optional garnishes.
Notes
- For a spicier pozole, add more chipotle peppers or a pinch of cayenne pepper.
- If you prefer shredded pork, you can cook the pork shoulder whole for 2-3 hours until fork-tender, then shred it before adding the hominy.
- Pozole can be made ahead of time and reheats beautifully. The flavors often improve the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: approx. 450
- Sugar: approx. 5g
- Sodium: approx. 800mg
- Fat: approx. 25g
- Saturated Fat: approx. 8g
- Unsaturated Fat: approx. 17g
- Trans Fat: 0g
- Carbohydrates: approx. 20g
- Fiber: approx. 4g
- Protein: approx. 35g
- Cholesterol: approx. 100mg