Get ready to embark on a culinary adventure with the vibrant flavors of Jalisco Style Red Pozole! This traditional Mexican dish is not just a meal; it's a celebration of rich heritage and comforting warmth. Imagine a steaming bowl filled with tender pork, hearty hominy, and a luscious red broth, all topped with fresh garnishes that add a burst of color and crunch. Perfect for family gatherings or cozy nights in, this pozole recipe will have your taste buds dancing and your guests asking for seconds. Dive into this delightful dish and discover the secrets to making the best pozole you've ever tasted!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 lbs pork shoulder, cubed
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups hominy
- 4 cups water
- 2 dried ancho chiles
- 2 tsp oregano
- Salt to taste
Instructions
- Toast the dried ancho chiles in a dry skillet over medium heat for 30 seconds per side, being careful not to burn them. Remove stems and seeds, then soak in hot water for 15 minutes to rehydrate.
- In a large heavy-bottomed pot, brown the cubed pork shoulder over medium-high heat until golden on all sides, about 8-10 minutes. Remove meat and set aside.
- In the same pot, sauté quartered onion and minced garlic until fragrant and slightly softened, approximately 3-4 minutes.
- Return the browned pork to the pot. Add water, oregano, and salt. Bring to a boil, then reduce heat and simmer for
- 5 hours until meat is tender and falling apart.
- Blend the soaked ancho chiles with a small amount of their soaking liquid to create a smooth red chile paste.
- Add the hominy and chile paste to the pot, stirring to incorporate. Simmer for an additional 30 minutes to allow flavors to meld.
- Taste and adjust seasoning with additional salt if needed. The pozole should have a rich, deep red color and a slightly thick broth.
- Serve hot in deep bowls, traditionally garnished with shredded cabbage, sliced radishes, chopped onion, lime wedges, and oregano.
Tips
- Choose the Right Cut of Meat: For the most tender and flavorful pozole, opt for a well-marbled pork shoulder. The fat will render down during cooking, enriching the broth.
- Don’t Rush the Chiles: Toasting the ancho chiles enhances their flavor profile. Make sure to keep an eye on them to avoid burning, which can impart a bitter taste.
- Simmer Slowly: Allowing the pork to simmer for at least
- 5 hours is crucial. This slow cooking process breaks down the meat fibers, making it tender and easy to shred.
- Adjust the Heat: If you prefer a spicier pozole, feel free to add a few more dried chiles or a dash of hot sauce to the broth for an extra kick.
- Garnish Generously: The garnishes are what truly elevate this dish. Don't skimp on the shredded cabbage, radishes, and lime; they add freshness and texture that balance the rich broth.
- Make it Ahead: Pozole tastes even better the next day as the flavors continue to meld. Consider making a larger batch and enjoying it for leftovers!
- Serve with Sides: Pair your pozole with tortilla chips or fresh tortillas for a complete Mexican feast that your family and friends will love.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 95mg
