Pozole (Pork and Hominy Stew)
Servings: 12 people
Calories: 362kcal
Pozole (Pork and Hominy Stew) is Mexican comfort food at its very best. The deep flavors of the broth, combined with the hominy and ancho chili sauce, can not be beaten. If you can find pig's feet at your butcher, ask him to cut them in half for you, and add them in with the other pork. You can often find pig's feet and neck bones at your local Hispanic food market. If possible, start the broth the night before, let it simmer for about 2½ hours, then let it cool in the broth all night, and then shred the meat the next day. It just continues to deepen the flavors through the night.
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Equipment
- 1 Pot large enough to hold the pork shoulder plus bones (if using).
Ingredients
- 5 lbs Pork shoulder preferably bone-in, as much of the fat cut away as possible.
- 2 lbs any combination of: Pigs feet, or trotters, neck bones, pork shanks, or ham hocks (if you can't find any of this, just use country-style ribs)
- 2 medium Spanish onions peeled and quartered (you'll need one for the broth, and one for the ancho sauce)
- 12 large garlic cloves you'll need 6 for the broth, and 6 for the ancho sauce
- Kosher salt
- 4 ancho chiles dried, stems removed and seeded
- 4 guajillo chiles dried, stems removed and seeded
- 2 arbol chiles seeds removed (as best you can)
- 1 teaspoon Mexican oregano
- 2 15 oz can white hominy drained
For Garnish
- 2 cups Napa cabbage shredded
- 4 Radishes thinly sliced
- 1 Avocado peeled and sliced
- ½ cup Cilantro chopped
- Fried corn tortilla strips See NOTES
- Lime wedges
Instructions
- Place pork shoulder, bones, 1 onion (quartered), and 6 garlic cloves in a large stock pan and fill with water to cover, about 4 to 5 quarts.5 lbs Pork shoulder, 2 lbs any combination of: Pigs feet, or trotters, neck bones, pork shanks, or ham hocks (if you can't find any of this, just use country-style ribs), 2 medium Spanish onions, 12 large garlic cloves
- Bring to a boil, then lower the heat and simmer for 2 and a half hours, skimming the impurities off the top as they accumulate. If necessary, add more hot water to keep the pork submerged.
- If possible, let the pork cool in the broth overnight, covered.
- Remove the pot from the refrigerator and use a spoon to skim off all of the congealed fat on the surface. If the broth has congealed and become gelatinous, then gently reheat just long enough to liquefy. Remove the pork shoulder and then the bones and vegetables. Strain the liquid into a separate bowl.
- Use your hands, two forks, and/or a knife to shred and cut the pork into bite-size pieces. Season with salt. Set aside.Kosher salt
Make the Ancho Sauce
- Bring a medium pot of water to a boil, turn off the heat, and place the chiles in the hot water. Simmer for 15 minutes.
- Place the peppers, 1 onion (roughly chopped), 6 garlic cloves, oregano, ½ teaspoon salt, and 1½ cups chili-soaking broth into a blender or food processor. Puree until very smooth.4 ancho chiles, 4 guajillo chiles, 2 arbol chiles, 1 tsp Mexican oregano
- Strain the sauce through a fine-mesh sieve.
- Add the sauce to a medium saucepan and simmer over medium heat for 10 to 15 minutes until slightly thickened.
Finish the Soup
- In a large pot, add the broth and heat over medium-high heat.
- Add the ancho chili sauce and 2 teaspoons of salt to the broth and bring to a boil.
- Lower the heat and add the meat, then simmer for 15 to 25 minutes. Stir in the hominy.2 15 oz can white hominy
- Taste for seasoning; you'll probably need to add about another 1 teaspoon of salt. Add a little at a time (taste first!).
- Serve in bowls with garnishes.2 cups Napa cabbage, 4 Radishes, 1 Avocado, ½ cup Cilantro, Fried corn tortilla strips, Lime wedges
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
Pork bones such as pig's feet and neck bones can be found at some meat markets and definitely at Hispanic food markets. Ham hocks can be found at most supermarkets and are a decent substitute. If you can't get extra pork bones, it's still delicious after simmering the pork shoulder for 2½ hours.
Allowing the pork to chill in the fridge overnight (after simmering) adds a depth of flavor that is wonderful. Remember to let the pot cool off before placing it in the fridge.
When shredding the pork, you will see strands of fat. Discard any excess fat.
Leftovers will keep in the fridge for up to 1 week and can be frozen for up to 2 months.
Nutrition
Calories: 362kcal | Carbohydrates: 12g | Protein: 46g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Cholesterol: 163mg | Sodium: 142mg | Potassium: 999mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3545IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 4mg