Ingredients
- 2 lbs Pork Shoulder or Chicken Thighs
- 2 cans Hominy or 1 cup dried Hominy (soaked overnight)
- 5 Dried Guajillo Chiles
- 3 Dried Ancho Chiles
- 1 Onion (divided)
- 4 Garlic Cloves (divided)
- 2 tsp Dried Oregano
- 4 cups Chicken or Vegetable Broth
- Salt and Pepper to taste
- Fresh Cilantro (for topping)
- Diced Onions (for topping)
- Shredded Cabbage (for topping)
- Lime Wedges (for garnish)
- Avocado (for topping)
Instructions
- Begin by toasting the dried chiles in a dry skillet over medium heat for 2-3 minutes.
- Blend the toasted chiles with two garlic cloves, half an onion, and two cups of broth until smooth.
- Heat oil in a large pot and sauté the remaining onions until translucent.
- Add the meat, seasoning with salt and pepper, and sear until browned on all sides.
- Pour in the blended chile sauce and stir to combine.
- Incorporate the remaining broth and add the hominy; bring to a low simmer.
- Cover and let simmer for about an hour until the meat is tender.
- Adjust seasoning as needed before serving.
- Serve with toppings of choice.
Notes
Feel free to experiment with proteins or toppings based on preferences. The longer the pozole simmers, the better the flavor will be.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Paleo