Step by step recipe of the best traditional authentic pozole. I will guide you through every step on how to make authentic pozole with easy to find ingredients and easy to follow instructions.
Ingredients
12 C water
3 lbs. pork shoulder, cut in 4” cubes
6 pulla dry chili pods, without stems
25 California chili dry pods, without stems
1 head of garlic
50 oz hominy
2 Tbsp salt
2 C cabbage
1 C radishes
½ C onion
¼ C Mexican dry oregano
4 limes
Instructions
Combine 3 C of water per pound of pork with pork, garlic, and salt.
Bring to a boil and lower to a simmer for 4 hours, until meat is fully tender and can be pulled apart with a fork.
Let meat and broth cool completely.
Blend 4 C of broth from step 2, above with chili pods. Try to include any large pieces of garlic in broth.
Shred meat into pieces small enough to fit in a spoon.
Mix chili mix from step 4 with rest of broth and meat. Bring to a boil and simmer for 5 minutes.
Add rinsed hominy to chili mix, bring to a boil.
Lower heat to simmer 15 minutes.
Thinly slice cabbage and radishes.
Chop onion into small pieces.
Cut limes in half
Serve pozole in a deep bowl and add cabbage, radishes, onion, oregano, and lemon juice.
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