Effortless Pozole (Print Version)
# Ingredients:
01 -
1 yellow onion, cut into four big chunks.
02 -
5 pounds of pork shoulder or butt, your choice.
03 -
10 garlic cloves, split into two portions.
04 -
2 teaspoons of salt.
05 -
4 bay leaves to give flavor.
06 -
6 dry guajillo chiles.
07 -
6 dry ancho chiles.
08 -
1 to 3 dry chiles de arbol, optional if you want it hot.
09 -
3 tablespoons of chicken bouillon powder.
10 -
2 tablespoons of cooking oil.
11 -
1 tablespoon dried oregano.
12 -
1/2 teaspoon of ground cumin for a warm spice.
13 -
8 ounces of canned tomato sauce.
14 -
1 teaspoon of plain white vinegar.
15 -
Two large (25 oz each) cans of white hominy, rinsed.
16 -
You’ll absolutely need cabbage, cilantro, onion, and lime for topping.
17 -
Want extras? Go for avocados or radishes.
# Instructions:
01 -
Chop the pork down into smaller pieces. Put it in a pot with onion, 5 garlic cloves, bouillon, salt, and bay leaves. Cover fully with water and let it gently bubble for 90 minutes.
02 -
Toss out the seeds from the chiles. Boil them for 15 minutes, then whizz them up in a blender with the other garlic cloves and some of the water they cooked in until smooth.
03 -
Strain the blended chile mixture straight into a pan with hot oil. Stir and let it cook on low-medium heat for about 10 minutes.
04 -
Scoop out the onion, garlic, and bay leaves from the pork broth. Stir in the chile sauce, canned tomato sauce, vinegar, spices, and hominy. Let it simmer together for 30 minutes.
05 -
Pile on the shredded cabbage, chopped onion, fresh cilantro, some lime juice, and any extras like avocado or radish before eating.
# Notes:
01 -
Can freeze leftovers to eat later!
02 -
Swap out pork for beef or chicken if you'd like.
03 -
Make it in a slow cooker or Instant Pot for easier prep!