Mexican Pozole is a traditional dish that is deeply rooted in Mexican culture and cuisine. It is a hearty stew made from hominy, which is a type of corn kernel that has been treated with an alkaline solution. The dish has been enjoyed in Mexico for centuries and is considered a staple food for many Mexican families.
Pozole has many different variations and can be made with different ingredients and spices depending on the region in which it is prepared. However, the core ingredients are always hominy, meat (typically pork), and spices. Some of the most common ingredients used in pozole include garlic, cumin, chili powder, and epazote, a type of Mexican herb. The meat used in pozole can also vary, but pork is the most common. Some recipes may call for chicken or beef, but the flavor of pork is considered to be the most traditional.
The history of pozole dates back to pre-Columbian times and is believed to have been enjoyed by the Aztecs. According to legend, the Aztecs used to prepare pozole as part of their religious ceremonies, and it was considered to be a sacred dish. They would use it to celebrate important events, such as weddings, births, and harvest festivals. The word “pozole” is derived from the Nahuatl word “pozolli,” which means “foamy,” a reference to the hominy that forms the base of the stew.
In modern times, pozole is still enjoyed as a special dish that is typically served on special occasions, such as Christmas and Dia de los Muertos. It is often prepared in large quantities and served to a crowd of friends and family, making it an ideal dish for sharing and celebrating.
Pozole is not only delicious, but it is also a nutritious dish. Hominy is a rich source of protein, fiber, and essential vitamins and minerals. It is also low in fat and calories, making it a healthy choice for those who are looking to maintain a balanced diet.
Traditional Mexican Pozole Recipe
Ingredients:
2 lbs. pork shoulder, cut into 1 inch pieces
1 large onion, chopped
4 cloves of garlic, minced
4 dried ancho chiles, stems and seeds removed
2 tbsp. dried Mexican oregano
2 tsp. ground cumin
2 tsp. dried thyme
2 tbsp. all-purpose flour
8 cups of chicken stock
2 cans of hominy, drained and rinsed
Salt and pepper, to taste
Toppings: shredded lettuce, sliced radish, diced onion, chopped cilantro, lime wedges, avocado, and crumbled queso fresco
Instructions:
In a large pot, heat 2 tbsp. of oil over medium heat. Add the pork shoulder pieces and cook until browned on all sides.
Remove the pork from the pot and set aside.
In the same pot, add the chopped onion and cook until softened.
Add the minced garlic and cook for 1 minute.
Toast the dried ancho chiles in the pot until fragrant.
Remove the chiles from the pot and blend them with 2 cups of chicken stock in a blender until smooth.
Add the pureed chiles back to the pot along with the dried oregano, cumin, thyme, flour, and remaining chicken stock.
Stir in the browned pork and bring the mixture to a boil.
Reduce heat and let the pozole simmer for 2 hours, stirring occasionally, until the pork is tender.
Stir in the drained and rinsed hominy and continue cooking for another 15 minutes.
Season with salt and pepper to taste.
Serve the pozole in bowls and top with shredded lettuce, sliced radish, diced onion, chopped cilantro, lime wedges, avocado, and crumbled queso fresco.
Enjoy!
Traditional Mexican Pozole Recipe
Ingredients
- 2 lbs. pork shoulder cut into 1 inch pieces
- 1 large onion chopped
- 4 cloves of garlic minced
- 4 dried ancho chiles stems and seeds removed
- 2 tbsp. dried Mexican oregano
- 2 tsp. ground cumin
- 2 tsp. dried thyme
- 2 tbsp. all-purpose flour
- 8 cups of chicken stock
- 2 cans of hominy drained and rinsed
- Salt and pepper to taste
- Toppings: shredded lettuce sliced radish, diced onion, chopped cilantro, lime wedges, avocado, and crumbled queso fresco
Instructions
- In a large pot, heat 2 tbsp. of oil over medium heat. Add the pork shoulder pieces and cook until browned on all sides.
- Remove the pork from the pot and set aside.
- In the same pot, add the chopped onion and cook until softened.
- Add the minced garlic and cook for 1 minute.
- Toast the dried ancho chiles in the pot until fragrant.
- Remove the chiles from the pot and blend them with 2 cups of chicken stock in a blender until smooth.
- Add the pureed chiles back to the pot along with the dried oregano, cumin, thyme, flour, and remaining chicken stock.
- Stir in the browned pork and bring the mixture to a boil.
- Reduce heat and let the pozole simmer for 2 hours, stirring occasionally, until the pork is tender.
- Stir in the drained and rinsed hominy and continue cooking for another 15 minutes.
- Season with salt and pepper to taste.
- Serve the pozole in bowls and top with shredded lettuce, sliced radish, diced onion, chopped cilantro, lime wedges, avocado, and crumbled queso fresco.
