Mexican Pozole

Ingredients

Instructions

0 of 7 steps complete

1. 1Place pork, 8 cups water, quartered onion, 3 garlic cloves, bay leaves and salt in a large pot. Bring to a gentle simmer and skim any foam from the surface.
2. 2Cover partially and simmer over low heat for about 2 hours until pork is nearly fork-tender. Add hot water if needed to keep the meat submerged.
3. 3Toast guajillo and ancho chiles in a dry skillet for a few seconds per side without burning. Cover with hot water in a bowl and soak for 20 minutes.
4. 4Drain the chiles and blend with the remaining garlic, cumin, 1 teaspoon oregano and 1 cup broth from the pot. Strain through a fine sieve into the stew, pressing out the liquid.
5. 5Remove and discard the quartered onion and bay leaves. Add hominy and simmer uncovered for another 30–40 minutes until pork is fully tender and the chile flavor mellows.
6. 6Taste and adjust seasoning. Serve with cabbage, radishes, diced onion, lime wedges and the remaining oregano so everyone can garnish their bowl.
7. 7Refrigerate stew and fresh garnishes separately within 2 hours for up to 3–4 days. Reheat stew to 165°F (74°C).