Recipes

Introduction:
Pozole is a traditional and iconic dish from Mexico, with roots dating back to pre-Hispanic times. This hearty and flavorful soup was originally prepared by indigenous peoples with ingredients available in their environment, such as corn and meat. Over the centuries, pozole has evolved into a beloved comfort food, enjoyed during celebrations and family gatherings across the country.

Ingredients

• 2 lbs pork shoulder or chicken thighs (cut into large chunks)
• 8 cups water
• 2 garlic cloves (peeled)
• 1 medium onion (halved)
• 2 bay leaves
• 1 tbsp salt

• 4 dried guajillo chilies (seeded and deveined)
• 2 dried ancho chilies (seeded and deveined)
• 1 tsp cumin powder
• 1 garlic clove
• 1/2 cup water (for blending)

• 1 can (29 oz) hominy (drained and rinsed)
• 1 tbsp vegetable oil

• Shredded lettuce or cabbage
• Sliced radishes
• Diced onion
• Lime wedges
• Dried oregano
• Tortilla chips

Instructions:

Place the pork (or chicken) in a large pot with water, garlic cloves, onion, bay leaves, and salt.
Bring to a boil, then lower to a simmer. Skim off any foam.
Cook for 1.5 hours or until the meat is tender. Remove the meat, shred it, and set aside.
Strain the broth and keep it.

Soak the guajillo and ancho chilies in hot water for 15 minutes until soft.
Blend the chilies with cumin, garlic, and 1/2 cup of water until smooth. Strain the mixture to remove solids.

In a large pot, heat the oil and add the chili sauce. Cook for 5 minutes until it thickens slightly.
Add the strained broth, shredded meat, and hominy. Stir well.
Simmer on low heat for 30 minutes to let the flavors blend.

Ladle the pozole into bowls and let everyone customize their serving with toppings like lettuce, radishes, onion, lime juice, oregano, and tortilla chips.

Serve hot and enjoy this traditional Mexican dish with family and friends!