Recipes Nugget Markets Signature Recipes
Pozole
- Prep time
- 20 minutes PT20M
- Cook time
- 1½–2 hours PT2H
- Yield
- 6–8 servings
- Difficulty
This hearty Mexican soup starring pork and hominy is a delicious choice for family gatherings—make sure to have fresh garnishes handy to finish the feast!
Ingredients
Pozole:
- 4 tablespoons vegetable oil, divided
- 1 yellow onion, medium diced
- 4 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 tablespoon guajillo chili powder
- 2 Anaheim chili pods, stems and seeds removed
- 2 quarts chicken stock
- 3 pounds pork shoulder, cut into 1-inch cubes
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 can (25 ounces) hominy, drained and rinsed
Garnishes:
- 1 bunch radishes, sliced
- 1–2 jalapeños, sliced
- 1 head cabbage, shredded
- 1 bunch cilantro, chopped
- 2 limes, cut into wedges
Preparation
In a 6-quart stock pot, heat 2 tablespoons of vegetable oil on medium-high heat. Add onion and garlic and sauté for 1 minute. Add cumin, chili powder and chili pods and sauté for 1–2 minutes, until aromatic.
Add chicken stock and simmer for 20 minutes.
Heat a sauté pan on medium-high heat. Season pork shoulder with salt and pepper. Add pork to the pan in small batches to brown, then reserve. Be careful not to overcrowd the pan which will prevent browning.
Remove chili pods from chicken stock and puree with 1 cup of cooking liquid until smooth. Add back to the pot, along with the browned pork and any juices. Bring to a simmer and cook until pork is just tender, about 1 hour.
Add the hominy, then simmer for 30 minutes. Adjust seasoning to taste with salt and pepper.
Serve garnished with radish, jalapeño, cabbage, cilantro and lime wedges.