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Pozole





Authentic Mexican Pozole Recipe

Description

Pozole is a traditional Mexican soup made with hominy and meat, typically pork or chicken, enriched with a flavorful blend of spices and garnished with fresh toppings. This dish is deeply rooted in Mexican culture and is often served during celebrations and holidays. The rich, savory broth, tender meat, and vibrant garnishes make pozole a comforting and festive dish that brings people together.

Ingredients

For the Soup:

  • 2 pounds pork shoulder (or chicken thighs), cut into large chunks
  • 1 large onion, quartered
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 8 cups water
  • 6 cups chicken or pork broth
  • 2 cans (29 ounces each) white hominy, drained and rinsed

For the Red Sauce:

  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 2 dried pasilla chilies
  • 3 cloves garlic, peeled
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 cups water

Garnishes:

  • 1 cup shredded cabbage or lettuce
  • 1/2 cup radishes, thinly sliced
  • 1/2 cup white onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1 avocado, sliced
  • 1/2 cup Mexican oregano
  • 1/2 cup crushed red pepper flakes
  • Corn tostadas or tortilla chips

Instructions

Step-by-Step Instructions – Pozole

  1. Prepare the Meat:
    • In a large pot, combine the pork (or chicken), quartered onion, garlic cloves, bay leaves, salt, black peppercorns, and water.
    • Bring to a boil, then reduce the heat to a simmer. Cook for about 1.5 to 2 hours, or until the meat is tender and can be easily shredded.
    • Remove the meat from the pot, shred it using two forks, and set aside. Strain the broth to remove the solids and return the liquid to the pot.
  2. Prepare the Red Sauce:
    • Remove the stems and seeds from the dried chilies.
    • In a medium saucepan, combine the chilies, garlic, cumin seeds, and 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the chilies are softened.
    • Transfer the chili mixture to a blender, add the oregano and salt, and blend until smooth. If the sauce is too thick, add a bit more water to reach a smooth consistency.
    • Strain the sauce through a fine mesh sieve to remove any remaining solids.
  3. Combine and Simmer:
    • Add the shredded meat, hominy, and red sauce to the pot with the broth.
    • Stir well and bring to a simmer. Cook for an additional 30 minutes to allow the flavors to meld together.
    • Taste and adjust seasoning with more salt if needed.
  4. Serve the Pozole:
    • Ladle the pozole into bowls and serve hot.
    • Arrange the garnishes on a platter so everyone can add their desired toppings. Common garnishes include shredded cabbage, sliced radishes, chopped onions, fresh cilantro, lime wedges, avocado slices, Mexican oregano, and crushed red pepper flakes.
    • Serve with corn tostadas or tortilla chips on the side.

Tips and Variations – Pozole

  • Spicier Pozole: For a spicier version, add more dried chilies or include hotter varieties like arbol chilies.
  • Green Pozole: To make green pozole (pozole verde), use green ingredients such as tomatillos, green chilies, and cilantro. Blend them into a sauce and use in place of the red sauce.
  • Vegetarian Pozole: Substitute the meat with a mix of mushrooms or jackfruit and use vegetable broth instead of chicken or pork broth.
  • Slow Cooker Option: You can prepare the pozole in a slow cooker. Cook the meat and other ingredients on low for 6-8 hours or until the meat is tender. Add the red sauce and hominy in the last hour of cooking.

Preparation and Cooking Time

  • Preparation Time: 30 minutes
  • Cooking Time: 2.5 hours
  • Total Time: 3 hours

Nutritional Information (Per Serving)

  • Calories: 350
  • Protein: 25g
  • Fat: 15g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 2g
  • Sodium: 900mg

Historical Facts about Pozole

Origins

Pozole is a traditional Mexican dish with roots that trace back to pre-Hispanic times. The name “pozole” comes from the Nahuatl word “pozolli,” which means “hominy.” Hominy, the primary ingredient, is made from dried corn kernels that have been treated with an alkali, a process known as nixtamalization. This process increases the nutritional value of the corn and makes it easier to grind and cook.

Cultural Significance – Pozole

Pozole was a significant dish in Aztec culture, often prepared for special occasions and religious ceremonies. It was traditionally made with human meat as a ritualistic offering. However, after the Spanish colonization, pork became the standard meat used in the dish, as it was considered a similar substitute.

Regional Variations

This recipe varies by region in Mexico. The most common types are:

  • Pozole Rojo (Red Pozole): Made with red chilies, giving it a vibrant red color. It is popular in Jalisco and other central states.
  • Pozole Verde (Green Pozole): Made with green ingredients such as tomatillos, green chilies, and cilantro. It is common in Guerrero and the central-southern regions.
  • Pozole Blanco (White Pozole): The simplest version, without added chilies, allowing the flavor of the hominy and meat to shine. It is popular in the northern states of Mexico.

Festive Dish – Pozole

This recipe is often served during celebrations such as Mexican Independence Day, Christmas, and New Year’s Eve. It is also a popular dish for family gatherings and Sunday lunches. The communal aspect of garnishing the soup with various toppings makes it a fun and interactive meal.

This recipe remains a beloved dish in Mexican cuisine, cherished for its rich history, hearty flavors, and ability to bring people together. Whether enjoyed in its traditional form or with modern variations, pozole is a true representation of Mexican culinary heritage.