Recipes in the world of Flavilo

Pozole Mexican pork soup served

Pozole (Mexican Pork Soup)

Pozole is one of the best-known dishes of Mexican cuisine, originating from the ancient Aztec culture. The original recipe contained hominy and pork, and was eaten on festive occasions. The rich flavor of the chili peppers and authentic toppings, such as lime, radishes and cilantro, make this soup truly special. Today, Pozole is popular in Mexico and around the world, especially in cold weather when we crave a hearty and warming dish. This dish celebrates the flavors of Mexican culture and gastronomy in every spoonful.

Prep Time 30 min
Preparation 3 hr
Total 3 hr 30 min
480 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 kg Pork Shoulder
⭕ 500 g White Hominy Corn (canned or dried)
⭕ 1 db Onion
⭕ 4 cloves Garlic
⭕ 4 db Guajillo Chiles (dried)
⭕ 2 db Pasilla Chiles (dried)
⭕ 1 tsp Dried Oregano
⭕ 0.5 tsp Ground Cumin
⭕ 2 db Bay Leaves
⭕ 1 l Beef Broth
⭕ 2 db Lime
⭕ 100 g Radishes
⭕ 10 g Fresh Cilantro
⭕ 100 g Lettuce
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    In a large pot, simmer the pork shoulder in salted water for 2-3 hours, or until completely tender. Skim off any foam that rises to the surface.

    2

    While the pork is cooking, soak the guajillo and pasilla chiles in hot water for 15 minutes. Remove the stems and seeds. Blend the chiles with a little water until you have a smooth paste.

    3

    Remove the cooked pork shoulder from the pot and shred it into smaller pieces. Strain the cooking liquid and set it aside.

    4

    In a large pot, heat the chili paste, then add the beef broth, oregano, cumin, and bay leaves. Stir to combine and bring to a boil.

    5

    Add the hominy and shredded pork to the pot. Reduce heat to low and simmer for 30 minutes to allow the flavors to meld.

    6

    Before serving, prepare the garnishes: slice the lime and radishes, shred the lettuce, and chop the cilantro.

    7

    Serve the soup in deep bowls, topped with lime, radishes, cilantro, and lettuce. Sprinkle with a pinch of dried oregano, if desired.