Classic Mexican Pozole - Flavorful Pork and Hominy Soup
Whip up a delicious Mexican pozole featuring tender pork and hearty hominy in a red chile sauce. A comforting dish with fresh toppings.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Pot
- Pan
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Ladle
- Slotted spoon
- Fork
- Spoon
- Stove
- Serving bowl
- Serving platter
Ingredients
- 1/2 teaspoon cumin powder.
- 2 teaspoons of salt.
- 5 pounds of pork shoulder or pork butt.
- 2 tablespoons of cooking oil.
- 10 garlic cloves, split in half.
- 4 bay leaves for flavor.
- 1 large yellow onion, cut into four pieces.
- 1 teaspoon white vinegar.
- 3 tablespoons chicken bouillon powder.
- 8 ounces canned tomato sauce.
- 6 ancho chile peppers, dried.
- 6 dried guajillo peppers.
- 1-3 dried chiles de arbol (optional for extra heat).
- 1 tablespoon of oregano, dried.
- 2 big cans (25 oz each) of white hominy.
- Must-have toppings: cilantro, lime, onion, cabbage.
- Optional toppings: radishes, avocado slices.
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