This authentic Mexican pozole recipe is easy to make and perfect for families eating on a budget. As a bonus, it tastes just as good or even better the next day!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
- 4 pounds pork pork shoulder, cut into bite-size chunks
- 1 bay leaf
- 1 tbsp salt
- 3-4 cloves garlic crushed
- 28 oz chili sauce red
- 1 tbsp chili powder
- 1 tsp ground cumin
- 48 oz hominy drained
Place chunks of meat to a large Dutch oven, sear as I did if desired. Add enough water to cover the meat plus another inch or so. Add bay leaf, garlic, and salt and bring to a boil and reduce heat to low simmer. Continue to cook on low for at least 4 hours.
Once the meat is tender and shreds easily, shred the pork to your desired consistency and add remaining ingredients. Continue to simmer for another 30 to 60 minutes.
Serve with sour cream and avocado if desired.
Trim any fat from pork prior to using. At the end of the simmering process, use a slotted spoon to skim any excess fat from top of the broth.
I cooked this pozole recipe in a covered Dutch oven. If you don not use a cover, be sure to replace water as necessary, in case of evaporation.
Add more salt, to taste.
Suggested garnishes include:
Sour cream, avocado, sliced radishes, shredded cabbage, cilantro.
If you've ever asked, "How to shred cabbage?" This link from Healing Tomato does a great job of showing you!
Calories: 353kcal | Carbohydrates: 29g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 1967mg | Potassium: 786mg | Fiber: 6g | Sugar: 9g | Vitamin A: 645IU | Vitamin C: 10.8mg | Calcium: 51mg | Iron: 3.3mg