Best-Ever Pozole

Name: Best-Ever Pozole
Prep time: 20 min
Total time: 3 min
Ingredients: 3 lb. pork shoulder, cut into 2" pieces; Kosher salt; Freshly ground black pepper; 1 large yellow onion, quartered; 3 cloves garlic, sliced; 1 tsp. whole cloves; 1 tsp. cumin seeds; 1 bay leaf; 4 c. low-sodium chicken broth; 2 dried chiles de arbol, stem and seeds removed; 2 dried ancho chiles, stem and seeds removed; 2 dried guajillo chiles, stem and seeds removed; 3 (15-oz.) cans hominy, drained and rinsed; Thinly sliced radishes, for serving; Thinly sliced green cabbage, for serving; Freshly chopped cilantro, for serving

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Prep Time: 20 minutes

Total: 3 hours, 30 minutes

Servings: 7

Author : Makinze Gore

american mexican sunday lunch

Instructions

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Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary. Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more. Serve pozole with radishes, cabbage, and cilantro.

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