Authentic Mexican Pozole Recipe Hominy

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Frequently Asked Questions

How to make authentic mexican pozole?

Instructions

• Heat water in a large stockpot. ...
• Remove pork from broth; reserve broth. ...
• Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
• Using a blender or food processor blend peppers, garlic cloves, onion, and oregano, adding some of the water in which they were soaking. ...

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How do you make pozole?

Ingredients

• 4 ounces dried guajillo or ancho chiles, or a combination of both
• Salt
• 1 large ( 108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
• 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat

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What to serve with posole?

These are the most common garnish options:

• Radishes
• Lime juice
• Avocados
• Cabbage
• Lettuce
• Cheese (Normally queso fresco)
• Tortilla strips
• Tostadas (on the side)
• Tortillas (on the side)
• Chopped onion

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How to make posole?

• 6 dried New Mexican red chile pods, stemmed and seeded
• 1 to 1½ pounds pork shoulder or loin, trimmed of surface fat and cut in bite-sized cubes, or 1 or 2 pigs’ feet
• Water
• 2 pounds frozen posole or 1 pound dried posole
• 2 medium onions, chopped
• 6 to 10 garlic cloves, minced
• 1 tablespoon plus 1 teaspoon salt, or more to taste