Tina's Holiday Pozole

Tina's Holiday Pozole Recipe

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Tina Swain

By
@WisMs

This pozole recipe came friom Bon Appetite, perfect for cold weather. It is one of those dishes that's better reheated the next day! Feel free to tweak spice and heat level. Like all recipes, it is a jumping off recipe. Take it where ever you want it!!
Note: I used 6 New Mexico Chilies, toasted in dry pan, removed stem and seeds, put in a bowl covered with boiling water for 1 hr. Then I processed it in my food processor and strained. I added the liquid to the pot along when I added the hominy. I also added about 1/2 teaspoon smoked paprika while blooming the second batch of spices

Rating:

☆☆☆☆☆ 0 votes

Method:
Stove Top

Ingredients

  • 4
    onions, divided
  • 2 Tbsp
    oil, divided
  • 4 Tbsp
    ancho chili powder
  • 2 Tbsp
    oregano, dried
  • 2 tsp
    additional oregano, dried
  • 6 1./2 lb
    pork shoulders, cubed in 4-5 inch pieces
  • 5 c
    chicken broth, low sodium
  • 4 can(s)
    green chilies (7oz cans diced)
  • 5 clove
    large cloves of garlic
  • 4 tsp
    cumin, ground
  • 4 can(s)
    white hominy, drained (15 oz cans)

How to Make Tina's Holiday Pozole

Step-by-Step

  1. Thinly slice 2 onions. Heat 1 Tbsp. oil in stew pot sauté onion in oil until softened. Add 1 Tbsp and 1 tsp Ancho powder plus 1 Tbsp. and 1 tsp. oregano. Bloom until fragrant
  2. Add pork cubes and 5 cups broth to stew pot. Bring to boil and bake 350 degrees for 2,hours or until tender.
  3. Lift out pork pieces, let rest while you dice the remaining onions for about 7 minutes . Pour liquid from pot and refrigerate and skim any fat from liquid. In the stew pot heat the remaining 1 Tbsp. oil. sauté onions until tender and beginning to brown. Add remaining 2 Tbsp. and 2 teaspoon Ancho powder, the remaining 1 Tablespoon and 1 teaspoon oregano, chilies, garlic and cumin. Bloom in pan until fragrant. Cube or shred pork, add to stew pot along with any accumulated juices. Add the drained hominy
  4. Bring to a boil and simmer 30 minutes.
    Serve with Chopped cilantro, lime wedges, radish slices, shredded cabbage and sour cream in desired for garnish

Printable Recipe Card

About Tina's Holiday Pozole

Course/Dish: Chili
Main Ingredient: Pork
Regional Style: Mexican




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