How To Make Hole Mole’s Pozole Recipe
A traditional Mexican soup made with hominy, pork, and flavored with various spices.
Preparation: 15 minutes
Cooking: 4 hours
Total: 4 hours 15 minutes
Serves:
Ingredients
- 1 lb pork shoulder, cubed
- 6 cups water
- 1 can (28 oz) hominy, drained and rinsed
- 2 dried ancho chilies, seeded and deveined
- 2 dried guajillo chilies, seeded and deveined
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- Garnish: sliced radishes, chopped cilantro, diced onion, lime wedges, shredded cabbage
Instructions
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In a large pot, bring pork and water to a boil. Reduce heat, cover and simmer for 2-3 hours until pork is tender.
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Add hominy, chilies, garlic, cumin and oregano to pot. Simmer for another hour or until chilies are soft.
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Remove chilies and puree in a blender. Add puree back to pot and stir.
-
Season with salt and serve hot with garnish.
Nutrition
- Calories : 441kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 102mg
- Sodium : 1198mg
- Total Carbohydrates : 35g
- Dietary Fiber : 10g
- Sugar : 4g
- Protein : 42g
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