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Pozole

Name: Pozole
Total time: 90 min
Yield: Serves 2
Cuisine: Mexico
Ingredients: 300g Pork shoulder; 1 can Hominy; 2 Dried ancho chilies; 3 cloves Garlic; 1/2 Onion; To taste Shredded lettuce; To taste Radish; 1 Lime; 1 tsp Oregano

Soup

⏱ 90 min

👥 Serves 2

Difficulty ⭐⭐

A hearty hominy and pork stew that appears at every Mexican celebration, topped with whatever each diner likes.

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📖 The Story Behind This Dish

A dish with roots in Aztec times, pozole is essential at celebrations like Independence Day. Hominy (corn treated with lime) is simmered for hours with pork, then diners add their own toppings — lettuce, radish, lime, chili — making it an interactive, festive dish.

🌆 Where it's eaten: Independence Day evening: the whole family gathers around a big pot, each person adding their own choice of toppings to the soup in a lively, festive meal.

🥕 Ingredients (serves 2)

Pork shoulder 300g
Hominy 1 can
Dried ancho chilies 2
Garlic 3 cloves
Onion 1/2
Shredded lettuce To taste
Radish To taste
Lime 1
Oregano 1 tsp

👩‍🍳 Instructions

Simmer the pork shoulder in a large pot with water to cover, half the onion, and garlic for about 1 hour.
Soak the dried chilies in hot water, remove the seeds, and blend into a paste.
Remove the pork and shred it into bite-sized pieces.
Return the pork, hominy, and chili paste to the broth; add oregano and simmer 20 more minutes.
Season with salt.
Serve topped with lettuce, radish, lime, and the remaining onion as desired.

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