Ingredients
Scale
For broth:
- 2 lbs pork shoulder
- ½ large onion, chopped
- 2 cloves garlic, peeled
- 1 T cumin
- ¼ tsp pepper
For pozole:
- 2 T olive oil
- ½ chopped onion
- 2 garlic cloves, minced
- 1 jalapeno, seeded and chopped (optional)
- 2 T chili powder
- ½ tsp oregano
- ¼ tsp cayenne
- 2 tsp salt
- Diced cooked pork shoulder, trimmed of visible fat
- 6 cups pork broth
- 1 cup roasted, peeled, chopped hatch chiles in preferred heat level – mild, medium, or hot. (may substitute canned green chiles if desired)
- 3 15-ounce cans hominy, drained
Optional toppings:
- Lime wedges
- Chopped cilantro
- Shredded cabbage
- Radish, thinly sliced
- Scallion, thinly sliced
- Avocado slices
- Crema or sour cream
Instructions
- Place pork shoulder, chopped half onion, garlic, cumin, and pepper in a deep stockpot and just cover with water (at least eight cups). Bring to a boil and skim off any foam or scum from the top. Lower heat and cover pot. Allow pork shoulder to simmer for about an hour.
- Remove the pot from the heat and the pork shoulder from the broth. Cut the pork into 1 to 2-inch chunks, trimming off visible fat. Skim excess fat from the broth and set aside.
- Place another large pot or pan on stove over medium high heat. Place oil in pot with additional ½ of chopped onion and jalapeno, cook for about 5 minutes, until onion is soft and translucent. Add minced garlic and cook one more minute.
- Add chili powder, oregano, cayenne, and salt to the pan and stir to coat onions. Ladle six cups of the reserved broth into the pan and stir. Add pork cubes, hominy, and chiles into the pan and stir to combine. Simmer, covered over low heat for 45 minutes. Taste and adjust spices as desired.
- Ladle pozole into bowls and serve as is or with any of the listed toppings.