Pozole

My grandmother's pozole finally captured in a recipe!
Photo by Sophia A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    pound cooked pork loin (I cooked it in the crock pot on high with apple cider, applesauce, rosemary, salt and pepper)

  • For the "soup":

  • 2 1/2

    cups water

  • 1

    cup chicken broth

  • 1/2

    tsp garlic salt

  • 1/4

    cup chopped sweet onion

  • 1

    crushed garlic clove

  • 1 1/2

    TBSP olive oil

  • 1

    small 6-8 oz. can tomato sauce

  • 1

    tsp cumin

  • 3/4

    tsp cilantro

  • 3/4

    tsp oregano

  • 2

    TBSP potato flour (for thickening)

  • 1/4

    cup water (reserved for later)

  • more salt (to taste)

  • 1

    15 oz. can hominy

  • For the chili part:

  • 2

    large pasilla chilies

  • 2-3

    TBSP oil for frying the chilies

  • 6

    TBSP tomato sauce

  • 1/4

    cup chicken broth

  • 1/3

    cup chili 'juice'

  • 1/8

    tsp garlic salt

  • 1/2

    garlic clove

  • 1/4

    cup chopped sweet onion

  • 2

    TBSP olive oil

  • more salt (to taste)

  • (you won't use all of this for the pozole)

  • 1/4

    cup reserved water, for later

Directions

-shred the pork -put the pork in a large pot with the 2 1/2 cups water and chicken broth. Add the garlic clove, olive oil, and garlic salt. Now add the cumin, cilantro and oregano. Cook on low while you work on the chili sauce. -Fry the chilies (with stems removed) on all sides in a shallow sauce pan with some olive oil. When they cool, remove the seeds, then put in a bowl with 1/2 cup hot water to rehydrate. -Now put the chilies, tomato sauce, chicken broth, the 1/3 cup of chili juice (the water you rehydrated the chilies in), garlic salt, garlic clove, and sweet onion all in the blender. Blend until smooth. -Add chili to a sauce pan, add about 2 more tbsp olive oil, simmer on low for about 15 minutes, add water or chicken broth to thin it out slightly. -Go back to the soup with the pork and turn it off. Add the potato flour and mix well. -When the chili is done simmering, start adding the chili 1 TBSP at a time. I added 7 TBSP, but that made the pozole very spicy. I recommend adding 3 TBSP then taste as you add more chili, 1 TBSP at a time. If it needs more water, add the reserved 1/4 cup. or add that amount in chicken broth. -When you've added the desired amount of chili, add the can of hominy; taste and add more salt if necessary. Now let the soup continue to simmer for 15-20 minutes.

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