Pozole

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

hominy

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa provides protein while cornmeal is a budget-friendly alternative.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned tomatoes

Bell peppers offer a milder flavor, while canned tomatoes can be more economical.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole adds flavor, while sour cream is a cost-effective option.

Wash your hands and the lids of any cans.

Peel the garlic and chop 4 cloves, leaving 4 cloves whole but removing the stems and ends.

Fill a large pot with 5 quarts of water and bring to a boil.

Fill a medium pot with 3 cups of water and bring to a boil.

Remove and discard the stems, seeds, and hard veins from the chilies to avoid bitterness.

Heat a cast iron pan on medium-high and roast the chili pods for a couple of minutes until they soften, avoiding burning them.

Once the chilies are soft, remove the medium pot of boiling water from heat, add the chilies, and cover to soak for 20 to 30 minutes.

Cut the pork into 1 to 1.5 inch pieces.

Heat 1-2 tablespoons of vegetable oil in a large skillet on medium-high heat.

Pat the pork pieces dry with paper towels and sprinkle generously with salt.

Sear the pork cubes on all sides, pouring off any extra liquid to achieve a nice sear.

Once seared, add 4 cloves of chopped garlic to the pan and cook for about a minute with the meat.

Transfer the meat and garlic to the large pot of boiling water, scraping up any leftover bits from the pan.

Add the drained and rinsed hominy, bay leaves, cumin, and 1 tablespoon of salt to the pot.

Rub the oregano between your hands to break it down before adding it to the pot.

Bring to a simmer, reduce heat, and cook for 15 minutes.

Remove the soaked chilies from the water using tongs and place them in a blender with about 1/2 cup of the soaking water, 1 teaspoon of salt, and the 4 whole garlic cloves.

Pulse the blender 8-10 times, then add another cup of soaking water and blend again.

Add a second cup of soaking water and blend on high for about 30 seconds, ensuring to add water gradually to avoid pressure buildup.

Pour and press the blended chili sauce through a sieve to remove tough pieces.

Add the red chili sauce to the pot with the pork, hominy, and spices, along with 2 more teaspoons of salt.

Return to a simmer and lower the heat to maintain a simmer, partially covered, for 2.5 to 3 hours until the pork is completely tender.

Adjust the soupiness by adding additional soaking water as needed before serving with garnishes.

Cooking Techniques

Equipment Needed

Spice Level: