Imagine a steaming bowl of rich, hearty Mexican stew that instantly transports you to the vibrant streets of Jalisco, where every spoonful tells a story of tradition and flavor. This Red Chile and Pork Pozole is not just a recipe; it's a culinary journey that combines tender, slow-cooked pork, fiery red chiles, and comforting hominy into a dish that will warm your soul and ignite your taste buds. Whether you're a seasoned home chef or a curious food adventurer, this pozole promises to be your next obsession!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 lbs pork shoulder, cubed
- 1 can hominy, drained
- 4 cups chicken broth
- 2 dried red chiles, soaked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the dried red chiles. Remove the stems and seeds, then soak them in hot water for about 15-20 minutes until they soften. Once softened, drain and set aside.
- In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the cubed pork shoulder and season with salt and pepper. Brown the pork on all sides, which should take about 5-7 minutes.
- Once the pork is browned, add the chopped onion to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic and cumin to the pot, stirring well to combine. Cook for an additional 1-2 minutes until fragrant.
- In a blender, combine the soaked red chiles with a cup of the chicken broth. Blend until smooth, creating a chile sauce. If needed, add more broth to help blend the chiles.
- Pour the chile sauce into the pot with the pork, followed by the remaining chicken broth. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about
- 5 hours, or until the pork is tender and easily shreds with a fork.
- After the pork has cooked, add the drained hominy to the pot. Stir well and let it cook for an additional 15-20 minutes to heat the hominy through and allow the flavors to meld.
- Once done, taste the pozole and adjust seasoning with more salt and pepper if necessary.
- Serve the pozole hot, garnished with fresh cilantro. You can also provide additional toppings such as diced onions, lime wedges, or sliced radishes for added flavor and texture.
Tips
- Choose the right cut of pork: Pork shoulder (or butt) is ideal for this recipe due to its rich marbling and ability to become tender during slow cooking.
- Toast your dried chiles lightly before soaking to enhance their deep, complex flavor profile.
- Don't rush the simmering process - low and slow is the secret to melt-in-your-mouth pork and deeply developed flavors.
- For an extra layer of authenticity, use Mexican oregano if available, which has a different flavor profile from Mediterranean oregano.
- Prepare your garnishes in advance: Fresh cilantro, diced onions, lime wedges, and sliced radishes can be chopped while the pozole simmers.
- This dish tastes even better the next day, so don't hesitate to make it in advance - the flavors will continue to develop and intensify.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
