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Pozole

There's something magical about a steaming bowl of Pozole with a rich broth, tender hominy, and custom toppings, making it perfect for gatherings or a comforting meal on chilly days.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs pork shoulder cut into chunks
  • 1 large onion quartered
  • 4 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 can 15 oz hominy, drained and rinsed
  • 6 cups chicken broth
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large stockpot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Cut the pork shoulder into 2 lb chunks and quarter the onion; mince the garlic.
  2. Heat 1 tablespoon of oil in a large stockpot over medium-high heat; brown the pork chunks on all sides, about 5-7 minutes.
  3. Add the quartered onion and minced garlic to the pot and sauté for 3 minutes until fragrant.
  4. Sprinkle in the cumin and oregano, stirring to combine.
  5. Pour in the chicken broth and bring to a boil; reduce heat to low, cover, and simmer for 1 hour 30 minutes until pork is tender.
  6. Stir in the drained hominy and cook for an additional 15-20 minutes.
  7. Season the pozole with salt and black pepper to taste, adjusting as needed.
  8. Ladle the pozole into serving bowls and add desired toppings before serving.

Notes

Let the pozole sit for a while before serving to enhance the flavors.