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Classic Mexican Pozole

Classic Mexican Pozole
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Classic Mexican Pozole is a hearty traditional stew rich in flavor and history, featuring tender meat, hominy, and aromatic spices. Perfect for celebrations or cozy meals, this nourishing dish balances vibrant textures and tastes, customizable for pork, chicken, or vegetarian preferences.

Ingredients

Scale

Main Ingredients

  • 4 cups hominy (canned or precooked, rinsed)
  • 2 lbs pork shoulder or chicken breasts/thighs
  • 1 large onion, quartered
  • 4 cloves garlic, peeled
  • 2–3 dried chiles (guajillo, ancho, or chile powder)
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • Salt to taste
  • 6 cups water or broth (chicken or vegetable)

Garnishes and Sides

  • Shredded cabbage or lettuce
  • Thinly sliced radishes
  • Chopped white onion
  • Fresh cilantro leaves
  • Lime wedges
  • Sliced avocado (optional)
  • Warm corn tortillas
  • Spicy pickled jalapeños
  • Mexican rice

Instructions

  1. Prepare the Hominy: Rinse canned or precooked hominy under cold water to remove excess starch and any packaging residue. If using dried hominy, soak and cook it according to package instructions until tender.
  2. Cook the Meat: In a large pot, place pork shoulder or chicken along with quartered onion, garlic cloves, and bay leaves. Cover with water or broth and bring to a simmer. Cook gently for 1.5 to 2 hours until the meat is tender and easily shreddable.
  3. Make the Broth: Remove the cooked meat from the pot and set aside. Strain the broth for clarity and return it to the pot. Season with ground cumin, dried oregano, salt, and chile powder or blended dried chiles. Bring the broth back to a gentle boil to meld flavors.
  4. Combine and Simmer: Shred the cooked meat and add it back into the seasoned broth along with the prepared hominy. Let everything simmer together for 20-30 minutes so flavors fully meld and the stew thickens slightly.
  5. Serve with Toppings: Ladle steaming pozole into bowls and serve topped with shredded cabbage or lettuce, sliced radishes, chopped onion, fresh cilantro, and lime wedges. Optionally add sliced avocado or crunchy tostadas for extra texture.

Notes

  • Use quality Mexican-style hominy for the best texture and authenticity.
  • Slow cooking tenderizes meat and enriches broth flavor; don’t rush.
  • Adjust chile powders and dried chiles based on your preferred spice level.
  • Fresh garnishes add vital contrast to the rich stew.
  • Store leftover broth for future soups or sauces.
  • Leftover pozole tastes even better after resting overnight.
  • Freeze portions in airtight containers for up to three months.
  • Reheat gently, adding water or broth if too thick.

Nutrition

Keywords: pozole, mexican stew, hominy, pork stew, chicken pozole, traditional mexican food, comfort food, gluten free stew

Find it online: https://ninagourmet.com/classic-mexican-pozole/