Pork Pozole

Name: Pork Pozole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1.5 lbs pork stew meat; 1 tablespoon ground cumin; 2 tspn mexican oregano, dry; 1 tspn garlic powder; 2 tablespoons lard or oil; 8-10 california chiles; 6-8 guajillo chiles; 1 white onion, diced and separated (half large dice half small); 4 cloves garlic, chopped; 2 16 oz can hominy; 1 tablespoon chicken bouillon powder; 2 quarts water; salt and pepper to taste; 1/4 head cabbage, shreddd very fine; 4 radishes, sliced thin; 2 limes cut into wedges; 1 tablespoon dry Mexican oregano

3 steps

Prep:30minCook:2h

A comforting Mexican classic

Updated at: Thu, 17 Aug 2023 07:37:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories550.5 kcal (28%)

Total Fat16 g (23%)

Carbs55.7 g (21%)

Sugars14.5 g (16%)

Protein44.7 g (89%)

Sodium1708.6 mg (85%)

Fiber11.6 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Soup:

1.5 lbspork stew meat

1 tablespoonground cumin

2 tspnmexican oregano

dry

1 tspngarlic powder

2 tablespoonslard

diced and separated, half large dice half small

4cloves garlic

chopped

2 x 16 ozhominy

can

1 tablespoonchicken bouillon powder

2 quartswater

For Garnish:

1 tablespoondry mexican oregano

Instructions

For the Chile Puree:

Step 1

-Place a pot of water on the stove and bring it to a boil. While waiting, toast your chiles. -You can either toast your chiles in the oven at 350* for about 1-2 minutes, or for more of a rich, bitter taste, toast the chiles in a cast iron pan over medium high heat, flipping once they begin to turn dark. -Allow the chiles to cool, then pop to tops off of the pods and discard the seeds. -Place the chiles in the boiling water then turn off the heat. Place the lid on top and allow to sit, stirring every 5 minutes, for 15 minutes. -Once soft, strain the chiles then place them in a blender with 2 cups of fresh, cold water and puree until very smooth. you can pass through a strainer if you like.

Step 2

For the Soup:

Step 3

-Place the pork in a medium bowl and season with the cumin, oregano, salt and pepper. Mix well. -Add the lard or oil to a large dutch oven or thick sided pot over medium heat and allow to come up to temperature. -Working in 2-3 batches, sear the pork well on all sides and remove it back to the bowl between batches. -Once all the pork is seared, place the large diced onion (the other small dice half will be used at the end for garnish) and all the garlic and saute over medium heat until they are slightly browned then add the pork back in. -Add the two quarts of water along with the chile puree and drained hominy and bring to a simmer. -Turn to low heat, add the boullion powder and continue to cook for 2-3 hours, stirring occasionally until the pork is very tender and falling apart. If the broth of the soup reduces too much and looks very thick, add more water as needed. If you like a thicker soup, place about 1 cup of hominy with 1 cup of broth in a blender and blend until smooth then return to the soup before serving. -Season with salt and pepper and serve with the garnishes mentioned above.