Mexican Pozole Recipe Pork: A Soul-Satisfying Stew for Any Occasion

Pozole, a rich and flavorful Mexican stew, is more than just a meal; it’s a celebration of culture and tradition. This pork pozole recipe is a hearty and deeply satisfying rendition, perfect for chilly evenings, festive gatherings, or simply when you’re craving a taste of authentic Mexican comfort food. With tender, slow-cooked pork, plump hominy, and a vibrant broth, this pozole is guaranteed to warm you from the inside out. And the best part? While it simmers for a few hours, most of the work is hands-off, allowing you to relax and enjoy the aromas filling your kitchen.

Why This Recipe Works

This recipe achieves its incredible depth of flavor through several key techniques:

• Pork Shoulder (Boston Butt): Using pork shoulder, also known as Boston butt, provides the perfect balance of lean meat and fat. The slow cooking process renders the fat, resulting in incredibly tender and flavorful pork that practically melts in your mouth.
• Dried Chiles: Rehydrating and blending dried chiles is crucial for creating an authentic pozole broth. We use a combination of ancho and guajillo chiles for their rich, fruity, and slightly smoky flavors. Removing the seeds and veins helps control the spice level.
• Long Simmering Time: Patience is key! The long simmering time allows the flavors to meld together beautifully, creating a broth that is complex and deeply satisfying. It also ensures the pork becomes incredibly tender.
• Hominy: Hominy, made from dried corn kernels that have been nixtamalized (treated with an alkaline solution), adds a unique texture and flavor to the pozole. It plumps up during cooking, becoming soft and chewy.
• Fresh Toppings: The vibrant array of fresh toppings adds brightness, texture, and a burst of flavor to the finished pozole. From crunchy shredded cabbage to zesty lime wedges, the toppings are essential for completing the dish.

Ingredients

• Pork: 3 pounds pork shoulder (Boston butt), cut into 2-inch chunks
• Dried Chiles: 6 ancho chiles, stemmed and seeded
• Dried Chiles: 4 guajillo chiles, stemmed and seeded
• Onion: 1 large white onion, quartered
• Garlic: 6 cloves garlic, minced
• Chicken Broth: 8 cups chicken broth
• Water: 4 cups water
• Hominy: 2 (25-ounce) cans white or yellow hominy, drained and rinsed
• Dried Oregano: 1 tablespoon dried Mexican oregano
• Cumin: 1 teaspoon ground cumin
• Salt: To taste
• Black Pepper: To taste

Toppings (optional but highly recommended):

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Chopped white onion
• Dried oregano
• Lime wedges
• Avocado, diced
• Salsa or hot sauce
• Tortilla chips or tostadas

Instructions

1. Prepare the Chiles: Place the dried ancho and guajillo chiles in a large bowl. Pour boiling water over them to cover and let them soak for 20-30 minutes, or until softened.
2. Blend the Chile Paste: Drain the chiles, reserving 1 cup of the soaking liquid. Place the chiles in a blender with the reserved soaking liquid, onion, and garlic. Blend until smooth, adding more liquid if needed to achieve a smooth paste.
3. Sear the Pork: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the pork chunks with salt and pepper. Sear the pork in batches until browned on all sides. Remove the pork from the pot and set aside.
4. Cook the Chile Paste: Add the chile paste to the pot and cook for 5-7 minutes, stirring frequently, until fragrant and slightly thickened. This step helps to deepen the flavor of the chiles.
5. Combine Ingredients: Return the pork to the pot. Pour in the chicken broth and water. Add the dried oregano and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
6. Add the Hominy: Stir in the drained and rinsed hominy. Continue to simmer for another 30 minutes to allow the hominy to absorb the flavors of the broth.
7. Shred the Pork: Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot.
8. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings.

Tips for Success

• Don’t Skip the Chile Soaking: Soaking the dried chiles is essential for rehydrating them and making them easier to blend into a smooth paste.
• Sear the Pork for Added Flavor: Searing the pork before simmering adds a depth of flavor to the pozole.
• Adjust the Spice Level: If you prefer a milder pozole, be sure to remove all the seeds and veins from the dried chiles. You can also use fewer chiles or substitute with a milder variety.
• Use Quality Broth: The quality of your chicken broth will impact the overall flavor of the pozole. Use a good quality store-bought broth or, even better, homemade chicken broth.
• Don’t Rush the Simmering Time: The long simmering time is crucial for developing the rich and complex flavors of the pozole. Be patient and let it simmer for at least 3 hours.
• Get Creative with Toppings: The toppings are what make pozole truly special. Experiment with different combinations to find your favorites.

Storage Instructions

To Store: Allow the pozole to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

To Reheat: Reheat the pozole in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

To Freeze: Allow the pozole to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

FAQ

Can I use a different type of pork?

While pork shoulder is the traditional choice, you can also use pork loin or pork ribs. However, pork shoulder will provide the most flavorful and tender results.

Can I make this in a slow cooker?

Yes! Sear the pork and cook the chile paste as directed in the instructions. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the pork and add the hominy during the last 30 minutes of cooking.

Can I use canned chiles instead of dried chiles?

While using canned chiles is possible, it won’t provide the same depth of flavor as using dried chiles. If you must use canned chiles, look for canned chipotle peppers in adobo sauce and use them sparingly, as they are quite spicy.

Can I add other vegetables?

Yes! You can add other vegetables to the pozole, such as diced carrots, celery, or potatoes. Add them along with the chicken broth and water.

Is pozole gluten-free?

Yes, pozole is naturally gluten-free, as long as you use gluten-free broth and toppings.

Conclusion

This pork pozole recipe is a true labor of love, but the reward is well worth the effort. The rich, flavorful broth, tender pork, and satisfying hominy combine to create a truly unforgettable meal. Gather your family and friends, set out a table full of toppings, and enjoy this authentic taste of Mexico. Buen provecho!