Pozole
This pozole simmers pork shoulder with dried chillies and hominy, then comes with avocado, radishes, lime, coriander and toasted tortillas.
Ingredients
Directions
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- Step 1: Begin by placing the deseeded and cut chilies onto a roasting tray. Roast at 180°C (350°F) for 8-10 minutes, until they start to emit a fragrant aroma.
- Step 2: Season the pork thoroughly with salt on all sides. Heat a large Dutch oven over high heat with the peanut oil and sear the pork on all sides until well-coloured. Remove the pork from the pot and set aside.
- Step 3: Add the onions to the pot and sauté for 2-3 minutes before adding the garlic, oregano, clove, and black peppercorns, along with the roasted chilies from earlier. Return the seared pork to the pot and cover with cold water. Place a washed bunch of coriander on top, cover, and simmer on very low heat for 2 1/2-3 hours, or until the pork is extremely tender.
- Step 4: Half an hour before the pork is done, place the washed and drained hominy onto an oven tray and toast in a 180°C (350°F) oven for 10-15 minutes.
- Step 5: Once the pork is tender, remove it from the pot and set aside. Blend all the remaining cooking liquid until smooth, then return it to the pot.
- Step 6: Shred the pork and add it back to the pot with the hominy. Heat through.
- Step 7: Serve the pozole in bowls, accompanied by plates of diced white onion, sliced avocado, sliced radishes, lime wedges, additional coriander, and toasted tortillas on the side.
Video
Chef’s Tips
Recipe notes
And shout out to Rick Martínez for the inspiration on this recipe, as Mexican food is still something I need to learn more about. PS this one is super tasty and definitely worth making.
About this recipe
Pozole is a traditional Mexican stew, known for its rich flavours and hearty ingredients. This dish, often enjoyed during celebrations and gatherings, is served with tortillas, raw onion, avocado, lime and herbs.
Keywords: Pozole, Dinner, Mexican, Pork, Stew, Slow Cooked, Corn, Spicy, Protein, pozole recipe, Mexican pozole rojo, pork and hominy stew, pozole with dried chillies, slow cooked pork pozole, traditional Mexican pork soup, spicy hominy soup
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