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Pozole – Mexican Pork and Hominy Stew

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This recipe will show you how to make an authentic Pozole dish. It is a warm, hearty chili broth with pork, all topped with light coleslaw and a refreshing splash of lime.

Recipe

PRE TIME: 25 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 55 min

6 SERVING

Ingredients:

For the Sauce
2 tbsp. Olive oil
3 large Onions, chopped
3 cloves Garlic, minced
7 ea. Bay leaves
6 ea. Guajillo dry chili
4 ea. Dried New Mexico chiles
2 cup Water
2 tbsp. Olive oil
For the Pork
1 lb. Pork neck
1 lb. Pig feet, split
2 liters Water
1 tbsp. Salt
3 lb. Pork shoulder, 1in cubed
1/8 tsp. Salt
8 oz. Hominy can
Cabbage Slaw
1/2 ea. Green shaved cabage
1 tsp. Salt
1 ea. Garlic, grated
1 tsp. Dried Mexican oregano
1 tbsp. White vinegar
1/2 ea. Serrano, minced
1 large Red onion halved thinly sliced
2 tbsp. Cilantro, chopped
1/2 cup Red radish shaved
2 small Lime juice
Garnish
1 small Avocado, diced
4 oz. Queso fresco
ㅤ ㅤ Cilantro, optional
ㅤ ㅤ Lime juice, to taste

Directions:

Step 1

In a medium pot, sweat chopped onions, bay leaves, garlic, dried New Mexico chiles, and guajillo chili with olive oil and add water. Pour to the blend and blend well. Set aside.

Step 2

In a large pot, cook the pork neck bones and feet in 2 liters of water. Add salt and cook for 45 minutes.

Step 3

Cut port shoulder into small pieces, and add salt, mix well.

Step 4

Add the pork shoulder and the sauce to the pork broth and cook for about an hour (until cubed meat is tender).

Step 5

Add the rinced hominy and cook for another 15 minutes on low.

Step 6

Salt the shaved cabage with salt and allow to sweat for 10 minutes.

Step 7

Add the shaved red onions, grated garlic, Serrano, red radish, chopped cilantro, lime juice, Mexican oregano, and vinegar (toss and ready to garnish).

Step 8

Garnish each plate individually with the cabbage slaw and avocado pieces, cilantro, chopped white onion, and Queso fresco (optional), squeeze fresh lime juice.

Step 9

Enjoy!