How to Make Perfect Pozole - Spicy Mexican Soup • TasteLife

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs provide leaner meat while pork butt is often less expensive.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can reduce calories, while canned chiles are often more accessible.

In a medium pot, sweat chopped onions, bay leaves, garlic, dried New Mexico chiles, and guajillo chili with olive oil and add water. Pour to the blend and blend well. Set aside.

In a large pot, cook the pork neck bones and feet in 2 liters of water. Add salt and cook for 45 minutes.

Cut pork shoulder into small pieces, and add salt, mix well.

Add the pork shoulder and the sauce to the pork broth and cook for about an hour (until cubed meat is tender).

Add the rinsed hominy and cook for another 15 minutes on low.

Salt the shaved cabbage with salt and allow to sweat for 10 minutes.

Add the shaved red onions, grated garlic, serrano, red radish, chopped cilantro, lime juice, Mexican oregano, and vinegar (toss and ready to garnish).

Garnish each plate individually with the cabbage slaw and avocado pieces, cilantro, chopped white onion, and queso fresco (optional), squeeze fresh lime juice.

Enjoy!

Cooking Techniques

Equipment Needed

Spice Level: