Pozole is a stew from Mexico which means “hominy” and it is a brothy bowl made with meat, chilies and stock and is most often eaten on New Year’s Eve. Pozole is usually make with pork shoulder and using cooked or leftover pork from a previous meal cuts down on cooking time.
This recipe is a simple preparation made with a few pantry ingredients and cooked pork. If you don’t have leftover pork, you can buy a pound of pork shoulder, dice it up and sear it in a pan, then proceed with the recipe as written (you may need to increase the cooking time by a half hour).
The smokiness in this pozole comes from a chipotle chile or smoked jalapeno, which adds personality to the sauce and makes the most fragrant stew. The taste is mildly spicy and the hearty pork and hominy provide a nice chunky texture. Chipotle Chiles and hominy are available in the can in most grocery stores. I like to serve my Pozole with toasted corn tortillas and a fresh green salad – a margarita is probably a good idea too.
1 onion, diced
1 clove garlic, minced
1 teaspoon cumin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 pound cooked boneless pork, any variety
1 cup tomato sauce
15 ounce can diced fire roasted tomatoes
3 cups chicken broth
1 chipotle chile in adobo
15 ounce can hominy
1. In a large Dutch oven or pot, add 2 teaspoons of olive oil, onion and garlic. Place over medium heat and saute for 4 minutes. Add cumin, salt and pepper and stir to combine, continue cooking for 1 minute.
2. Add cooked pork and stir, breaking apart pork into small chunks. Add tomato sauce, tomatoes and chicken stock, stir.
3. Mince Chipotle chili and add it to stew, stir. Simmer pozole for 45 minutes with covered lid slightly a jar. Remove lid and add hominy, cook for 10 minutes. Ladle into bowls and Enjoy!