Rich Mexican Pozole - Pork and Hominy Stew
Enjoy a flavorful bowl of Mexican pozole crafted with soft pork, hominy, and a rich chile blend. Serve with traditional toppings for a satisfying meal.
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Cooking tools:
- Stockpot
- Pot
- Kitchen scale
- Cutting board
- Chef's knife
- Slotted spoon
- Ladle
- Blender
- Fine-mesh sieve
- Saucepan
- Measuring cup
- Colander
- Mixing bowl
- Stove
- Spoon
- Tongs
- Serving bowl
- Plate
- Kitchen towel
- Skillet
- Can opener
- Paring knife
- Kitchen timer
- Instant-read thermometer
Ingredients
- 5 lbs pork shoulder or butt, cut into chunks.
- 10 garlic cloves, split into two portions.
- 2 tsp salt.
- 1 onion (yellow), cut into quarters.
- 4 bay leaves.
- 3 tbsp chicken bouillon powder.
- 6 ancho chiles (dried).
- 6 guajillo chiles (dried).
- 1-3 arbol chiles (dried, optional).
- 2 tbsp cooking oil.
- 1 tbsp dried oregano.
- 1/2 tsp ground cumin.
- 8 ounces canned tomato sauce.
- 1 tsp vinegar (white).
- Two (25 oz) cans of hominy, drained.
- Cabbage, shredded, for garnish.
- Diced onions for topping.
- Cilantro leaves for topping.
- Lime wedges for garnish.
- Optional avocado slices for serving.
- Optional radish slices for garnish.
- Warm tortillas to enjoy alongside.
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