Prep: 25 minutes
Cook: 2 hours
Total : 2 hours 25 minutes
Mexican pozole (posole) is a hearty and comforting stew made with pork and hominy in a flavorful red chile broth. Top your bowl with shredded cabbage, radishes, cilantro, lime, and avocado!
Instructions
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Soak the chiles: In a small pot over high heat, bring the water to a boil. Remove it from the heat and add in the dried chiles. Cover and let the chiles soak for 10 minutes.
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Blend the chiles: Carefully transfer the softened chiles and the hot water into a large blender. Add the salt, chili powder, ground cumin, garlic, and Mexican chocolate. Blend for 2-3 minutes until completely smooth. Set aside.
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Prepare the meat: Season all sides of the pork with the salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear the meat on all sides until nicely browned.
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Combine: Pour in the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits. Stir in the broth, hominy, and dried oregano.
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Cook: Bring the pot to a boil, reduce heat to a low, cover and simmer for 2 ½ hours, until the pork is fall-apart tender.
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Shred the meat: Shred the pork with a fork or tongs (it should fall apart very easily). Taste and season with more salt, if necessary.
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Serve: Serve with toppings such as thinly shredded cabbage, cilantro, lime juice, sliced radishes, diced onions, avocados, and dried Mexican oregano.
Nutrition Information
Serving: 1/10th of recipe Calories: 314kcal (16%) Carbohydrates: 14g (5%) Protein: 20g (40%) Fat: 20g (31%) Saturated Fat: 7g (35%) Monounsaturated Fat: 2g Cholesterol: 65mg (22%) Sodium: 1131mg (47%) Potassium: 20mg (1%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 1450IU (29%) Vitamin C: 0.8mg (1%) Calcium: 10mg (1%) Iron: 1.8mg (10%)
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