We love rustic recipes from around the world– in this case, we’re celebrating easy-peasy pozole – a traditional dish from Mexico that is part stew, part soup and all delicious.
In Mexico, pozole is made with any available meat, but we prefer pork shoulder (also known as pork butt). To get the heat right for your family’s palate, you can use fewer (or more) chilies - and you should taste the broth as you go. Remove the chilies when you’ve achieved the heat you like. Another trick: when topping up the liquid as the hominy expands, use any handy stock, i.e. chicken or beef, for an extra-rich soup.
- 2 tablespoons vegetable oil
- 2 pounds pork shoulder, cut into 2-inch pieces
- 1 large yellow onion, chopped
- Salt & freshly ground black pepper
- 2-4 dried ancho chilies (chipotle or guajillo will also work)
- 2 cups dried hominy
- 2 tablespoons fresh oregano, chopped or 2 teaspoons dried
- 2 tablespoons ground cumin
- 2 tablespoons minced garlic
- Chopped fresh cilantro
- Lime wedges
- Optional garnishes: shredded lettuce, thinly sliced radishes
- Soak hominy in water for 8 to 12 hours (overnight). Drain.
- Heat oil in large saucepan over medium-high heat. When hot, add pork and onions, season with salt and pepper. Cook, stirring occasionally, until pork and onions are well browned, 15 to 20 minutes.
- Meanwhile, prepare chilies by removing stems and scraping or shaking out seeds. When pork and onions are brown, add chilies, hominy, oregano and cumin. Stir together; then add water to cover. Bring to a boil; then reduce heat so that the stew simmers. Cook, stirring occasionally and adding more liquid (water or broth) if necessary, until pork and hominy are tender, at least 1½ to 2 hours.
- Remove chilies, stir in garlic. Cook for a few minutes more, adjust seasoning. Serve in bowls with cilantro and lime wedges.