Authentic Mexican Pozole Easy & Flavorful Red Chili Pork Stew

pork

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and can be more flavorful.

chili peppers

🥗Healthier: fresh jalapeños

💰Cheaper: dried chili flakes

Dried chili flakes are often cheaper and can be used to adjust spice levels.

Start with 8.2 lbs of pork shoulder butt roast bone-in for the stock.

Place the pork on a cutting board and leave all the fat and trimmings intact.

Rinse the pork with cold water to remove excess juices.

Cut the pork into large chunks around the bone, leaving the bone in for flavor.

Add the pork chunks to a large stock pot along with the bone.

Add 2 tablespoons of Mexican seasoning, 3 bay leaves, 3 garlic cloves, 1/2 white onion (chunky), 2 celery sticks, and 2 carrot sticks to the pot.

Fill the pot with water just over the top of the ingredients and put the lid on.

Place the pot on high heat until it reaches a roaring boil, then reduce to a simmer for at least 1 hour.

After an hour, skim the broth and check the tenderness of the pork.

Remove the pork from the pot and strain the broth into a separate pot, discarding the solids if desired.

Add 4 cups of red chili sauce and 1 cup of chili stock to the pot with the strained broth, stirring well.

Simmer the chili mixture for about 20 minutes to meld the flavors.

Taste the broth to check seasoning, adjusting if necessary.

Add 3 cans of white hominy (15 oz each) to the pot and stir to combine.

Let the pozole simmer for another 20 minutes to allow the hominy to absorb flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary