This Pozole is the Best | Mexican Stew

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles offer a similar flavor with less processing.

hominy

🥗Healthier: quinoa

💰Cheaper: corn kernels

Quinoa is a nutritious alternative, while corn kernels are more accessible.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity, while vinegar is often less expensive.

Cut the pork butt into cubes and wash the meat.

Season the pork with chicken bouillon, cumin, garlic powder, onion powder, and black pepper.

Place the seasoned pork and the pork bone into a large pot over medium heat without adding water.

Cook for 15 to 20 minutes to allow the seasoning to penetrate the meat, covering the pot.

While the meat is cooking, clean and de-vein the guajillo and ancho chilies, removing the seeds.

After 20 minutes, add the chilies, one medium onion, four bay leaves, and 10 cloves of garlic to the pot.

Pour in 10 cups of water and cover the pot, allowing the peppers to cook for 15 minutes.

After 15 minutes, transfer the softened chilies to a blender, straining the broth to remove impurities.

Add 2 cups of the broth to the blender with half an onion and 8 garlic cloves, then blend until smooth.

After an hour of simmering, remove the onion and garlic from the pot.

Strain the blended chili mixture back into the pot, discarding the solids.

Open and rinse the two cans of hominy, then add them to the pot along with the blended mixture.

Stir in more chicken bouillon, cumin, black pepper, salt to taste, and Mexican oregano.

Cover the pot halfway and allow it to simmer for another hour.

Once ready, serve the pozole topped with shredded lettuce, diced onion, cilantro, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level: