Comforting Pozole: Your Best Hearty Mexican Stew Recipe

Step-by-Step Instructions for Pozole

1. 1

   Begin by removing the stems and seeds from the dried guajillo and ancho chiles. In a skillet over medium heat, lightly toast the chiles for about 2-3 minutes until they become fragrant. Once toasted, soak them in hot water for 20 minutes to soften.

   2 min
2. 2

   Drain the soaked chiles and add them to a blender along with the garlic and onion. Pour in about a cup of the soaking water, then blend until smooth. Strain the sauce through a fine mesh sieve into a bowl, discarding solids.

3. 3

   Cut the pork shoulder into 1-inch chunks, season with salt and pepper. In a large pot, heat oil over medium-high heat and sear the pork in batches for 4-5 minutes until browned.

   4 min
4. 4

   Return all pork to the pot, add the strained chili sauce, enough water or broth to cover the pork, bay leaves, and Mexican oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours.

   120 min
5. 5

   Rinse and drain the canned hominy, then stir it into the pot. Simmer uncovered for 30 minutes to allow the hominy to soak in the broth.

   30 min
6. 6

   Check the pork for doneness; shred it and return to the pot. Adjust seasoning with salt and pepper.

7. 7

   Ladle the pozole into bowls and serve with fresh toppings like radishes, cabbage, onion, lime, and cilantro.