Pork Pozole Recipe - Make Costa Rican Pozol Today | CulinaryCreationss

Ingredients

• For the Pork & Broth:
• 2-3 lbs bone-in pork ribs (country-style or spare ribs, cut into 2-inch pieces)
• 1 lb boneless pork shoulder, cut into 1-inch cubes (or additional ribs)
• 6-8 cups water or low-sodium chicken broth (or a mix)
• 1 tablespoon vegetable oil or lard
• Salt and freshly ground black pepper, to taste
• For the Corn (Pozol / Hominy):
• 1 cup dried cracked corn (pozol corn), soaked overnight (see instructions)
• OR 2 (15-ounce) cans white hominy, rinsed and drained
• For the Aromatics & Seasoning:
• 1 large yellow onion, chopped
• 4-5 cloves garlic, minced
• 2 celery stalks, chopped
• 1 teaspoon dried oregano
• 1 teaspoon achiote paste or powder (for color and mild flavor)
• 1 tablespoon “complete seasoning” (a blend typically including garlic, onion, cumin, oregano)
• ½ cup fresh cilantro, stems finely chopped (leaves reserved for garnish)
• Optional: 1 small Costa Rican chile (like a 'picante' or 'aji' pepper), minced, or a pinch of red pepper flakes for mild heat
• For Optional Garnishes & Sides:
• Fresh lime wedges
• ¼ cup chopped fresh cilantro leaves
• Minced fresh chile (like jalapeño or serrano) for those who like heat
• Warm corn tortillas or cooked white rice
• Simple cabbage salad (thinly sliced cabbage and carrot with a light vinegar dressing)