Method:Simmering (Stovetop), Instant Pot, or Slow Cooker
Cuisine:Simmering (Stovetop), Instant Pot, or Slow Cooker
Ingredients
For the Broth
Pork shoulder or chicken (bone-in for added flavor)
Water (enough to cover the meat)
Onion (quartered)
Garlic cloves (peeled)
Bay leaves
Salt
Chicken or beef bouillon (optional, for extra depth)
For the Sauce
Dried guajillo chiles (for a mild smoky flavor)
Dried ancho chiles (adds richness and depth)
Chile de árbol (optional, for added heat)
Garlic cloves
Onion
Tomato sauce (optional, for a thicker sauce)
Main Ingredients
Canned or pre-cooked hominy (drained and rinsed)
Dried oregano
Ground cumin
White vinegar (optional, for brightness)
For Garnishing
Shredded cabbage or lettuce
Thinly sliced radishes
Diced onion
Fresh cilantro
Lime wedges
Avocado slices (optional)
Crushed red pepper flakes or hot sauce (optional, for extra spice)
Optional Sides
Warm corn tortillas
Crispy tostadas
Instructions
Instructions for Making Pozole
1. Prepare the Broth
Simmer the Meat: In a large stockpot, add pork shoulder (or chicken), onion, garlic, bay leaves, and enough water to cover the meat. Bring to a boil over medium heat.
Skim the Foam: As the water boils, skim off any foam that rises to the surface for a clearer broth.
Season the Broth: Add salt and bouillon (if using) to the pot. Lower the heat to a simmer and cook for about 1.5 to 2 hours, or until the meat is tender and easily shreds with a fork.
Shred the Meat: Once cooked, remove the meat from the broth, shred it into bite-sized pieces, and set it aside. Strain the broth to remove the aromatics, then return it to the pot.
2. Make the Sauce
Prepare the Chiles: Remove stems, seeds, and veins from the dried guajillo, ancho, and (optional) chile de árbol. Rinse the chiles under running water to remove any residue.
Rehydrate the Chiles: In a small saucepan, boil the chiles in water for 10-15 minutes or until softened. Reserve the soaking liquid.
Blend the Sauce: Add the softened chiles, garlic cloves, a small piece of onion, and a ladle of the reserved soaking liquid to a blender. Blend until smooth.
Strain the Sauce: Pour the blended mixture through a fine-mesh strainer into a pan with a bit of oil. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
3. Combine and Simmer
Add the Sauce to the Broth: Pour the strained chili sauce into the broth and stir well.
Add Hominy and Seasonings: Stir in the drained hominy, oregano, cumin, and a splash of white vinegar (optional). Taste the broth and adjust salt and seasonings as needed.
Simmer: Let the pozole simmer on low heat for about 30 minutes to allow the flavors to meld together.
4. Serve and Garnish
Ladle and Garnish: Ladle the pozole into bowls and top with shredded cabbage or lettuce, radishes, diced onion, fresh cilantro, and a squeeze of lime juice.
Add Sides: Serve with warm tortillas or crispy tostadas on the side for dipping.
Optional Cooking Methods
Instant Pot: Pressure cook the meat with the broth ingredients for 20 minutes. Prepare the sauce as above, then combine and simmer for 10 more minutes in the Instant Pot.
Slow Cooker: Cook the broth ingredients on low for 6-8 hours. Add the sauce and hominy during the last hour.
