Traditional Pozole Recipe
In a large pot, simmer 2 lbs of pork shoulder with water, 1 chopped onion, and 4 cloves of garlic until tender.
Remove the pork, shred it, and set it aside. Strain the broth and return it to the pot.
Add 2 cans of hominy (drained and rinsed) to the broth and simmer for 30 minutes.
In a blender, combine 2 cups of soaked dried chilies (such as guajillo or ancho) with 2 cloves of garlic and blend until smooth.
Strain the chili mixture into the pot with the broth and hominy.
Season with salt, pepper, and 1 tablespoon of dried oregano.
Return the shredded pork to the pot and simmer for an additional 15-20 minutes.
Serve hot with your favorite toppings like shredded cabbage, radishes, lime wedges, and chopped cilantro. Enjoy your delicious pozole!
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