About this Dish
A deeply ancient soup of hominy and slow-cooked pork in a rich red or green chilli broth, topped with shredded cabbage, radish, dried oregano and lime. Pre-Columbian in origin, pozole was served at Aztec ceremonies. Now eaten at celebrations and as a Saturday morning hangover cure across Mexico.
IngredientsServes 6
🥩Pork shoulder, 1kg cut into large chunks
🌽Canned hominy (maiz cacahuazintle), 800g drained
🌶️Dried guajillo chillies, 6 deseeded
🌶️Dried ancho chillies, 3 deseeded
🧅White onion, 1 large halved, plus extra sliced for serving
🧄Garlic cloves, 6 whole
🌿Dried Mexican oregano, 2 teaspoons plus extra for serving
🥬White cabbage, half a head finely shredded
🌑Radishes, 8 thinly sliced
🍋Limes, 3 cut into wedges for serving
Method
1
Place the pork shoulder in a large pot with half the onion, 3 garlic cloves, 1 teaspoon of salt and enough cold water to cover by about 5cm. Bring to a boil, skim off any grey foam, then reduce heat and simmer gently for 1.5 to 2 hours until the pork is completely tender and falling apart.2
While the pork cooks, toast the guajillo and ancho chillies in a dry skillet over medium heat for about 30 seconds per side until fragrant but not burnt. Submerge them in a bowl of just-boiled water and soak for 20 minutes until softened.3
Drain the soaked chillies and blend them with the remaining onion half, 3 garlic cloves, 1 cup of the pork cooking broth and 1 teaspoon of oregano until completely smooth. Pass the sauce through a fine sieve, pressing with a spoon to extract all the liquid and leave the skins behind.4
Remove the cooked pork from the broth and shred it into chunky pieces using two forks, discarding any fat or bone. Strain the cooking broth and return it to the pot over medium heat.5
Heat a splash of oil in a pan over high heat and fry the blended chilli sauce for 3 to 4 minutes, stirring constantly, until it darkens slightly and smells deeply toasty. Add it to the strained broth along with the hominy and shredded pork.6
Simmer everything together for 20 to 30 minutes so the flavours meld and the hominy absorbs the rich red broth. Taste and adjust salt generously, as pozole needs good seasoning.7
Ladle into deep bowls and let everyone top their own with shredded cabbage, radish slices, a pinch of dried oregano, sliced onion and a generous squeeze of fresh lime juice.User Reviews
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