How to Make Mexican Pozole Soup

Pozole is a stew or soup from Mexico that is made mainly from pork and cooked with hominy, or dried corn kernels. Traditionally, the pig's head and backbone are used, with the pork head boiling first for up to 3 hours, but in this recipe those parts are substituted for pork shoulder.
Pozole is topped with a variety of ingredients, depending on the region of Mexico in which it is made. Slices of lime, diced radishes, fresh tortillas, chopped onion and shredded cabbage are all commonly used toppings. Leave yourself at least 3 to 4 hours to make pozole--the pork and red chile sauce will take time to prepare.

Difficulty: Moderate

Instructions

Things You'll Need:

• Red chile sauce:
• 1 pot
• 5 dried large ancho chiles
• 5 dried large pasilla chiles
• Pozole:
• 2 large soup pots
• 1 1/2 lbs. pork shoulder
• 1 whole white onion
• 3 cloves of garlic
• 2 bay leaves
• 1 handful of thyme
• 1 tbsp. cumin
• 4 cups of canned white hominy
• Garnish:
• Chopped white onion
• Oregano
• Lime wedges

1. Boil the dried ancho and pasilla chiles in water until they're soft, about 15 minutes. Place the chiles in a blender and puree until smooth. Set aside for the end of the recipe.

2. Place the pork shoulder into a pot, cover with water and season with salt. Bring the water to a boil. Add the onion, garlic, bay leaves and thyme, and simmer for 45 minutes to an hour, until the meat is tender.

3. Strain out the pork shoulder, onion and garlic. Chop the onion and garlic, and cut up the pork shoulder into bite-size pieces.

4. Sautee in a second pot with cumin and oregano. Add the red chile sauce to the mixture, then the hominy, followed by the pork broth. Serve with chopped onion, oregano and lime wedges.

Resources

• Pozole Recipe by Dona Martha
• Authentic Mexican Pozole Recipe

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