Description
A hearty one-pot Mexican Pork Pozole that comes together quickly for a cozy family dinner, perfect for using up leftovers.
Ingredients
Scale
- 2 lbs pork shoulder
- 1 large white onion
- 6 cloves of garlic
- 4–5 guajillo chilies
- 2 ancho chilies
- 2 cans of white hominy
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- 8 cups chicken broth
- 2 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
- Toast the guajillo and ancho chilies in a dry skillet over medium heat for 30 seconds on each side, then soak in hot water for 15–20 minutes.
- Brown the pork shoulder cubes in vegetable oil in a large Dutch oven, about 4–5 minutes per batch.
- Sauté chopped onion in the rendered fat for 5–7 minutes, then add garlic and cook for another minute.
- Blend soaked chilies with sautéed onion, garlic, and some soaking liquid until smooth.
- Cook the chili purée in the pot for 5 minutes before adding the browned pork, chicken broth, oregano, cumin, and bay leaves. Simmer for 1 hour 30 minutes.
- Stir in drained hominy and simmer uncovered for another 30–45 minutes, seasoning as needed before serving.
Notes
This dish is customizable; feel free to use whatever leftover ingredients you have on hand.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg