I have been looking for a great pozole recipe for a long time, and this is it! I made a few modifications: I used 2 lbs of pork stew meat (already cut in chunks), and 1 1/2 lb pounds of espinazo (pork back bones), no pasilla on hand, so added 4 ancho and 4 guajillo, increased the garlic to 4 cloves. For the final step, I used a 32oz container of chicken broth and added 6 more cups of water because I used a 6lb can of hominy. The flavor is amazing! Don't forget to garnish with shredded cabbage, chopped onion, chopped radishes, and lime or lemon juice. I will definitely make this again.
I have been looking for a great pozole recipe for a long time, and this is it! I made a few modifications: I used 2 lbs of pork stew meat (already cut in chunks), and 1 1/2 lb pounds of espinazo (pork back bones), no pasilla on hand, so added 4 ancho and 4 guajillo, increased the garlic to 4 cloves. For the final step, I used a 32oz container of chicken broth and added 6 more cups of water because I used a 6lb can of hominy. The flavor is amazing! Don't forget to garnish with shredded cabbage, chopped onion, chopped radishes, and lime or lemon juice. I will definitely make this again.
Don't like having to put the dish in a seperate pot from the slow cooker - I just added in the hominy and let it go for half an hour on high. Other than that this was great!
This is a good recipe, but I would highly recommend adding Mexican oregano or regular oregano if you don't have Mexican on hand. I had this at a friend's house last weekend and was looking for a copycat recipe and this is fairly close. Don't be fooled by all the peppers used in this recipe. It's not spicy at all.
Edit: Okay, so I had my friends over after the first time making this, so I'm changing my rating. Based on the way I was told they make it, I made the following changes. Use 3 guajillo and 3 ancho chiles. Leave out the pasilla as it makes it taste more like an American chili. Second, is toast the peppers first. Use a tablespoon of olive oil and saute them with the onions on medium high heat until the onions are going translucent, then add the cumin seeds and garlic, then continue following the recipe. Toasting the peppers doesn't seem like a big deal, but it makes all the difference in the world as far as bringing out the flavors. I doubled the recipe and used 6 guajillo and 6 ancho peppers along with a 6 lb can of hominy. Use low sodium chicken broth, garnish with cabbage, onions, cilantro, sliced radishes and hot sauce and you've got a tasty, healthy meal.
This is a wonderful pozole. The only change I made was using homemade chicken stock. Oops I also didn't do the last step....by accident. i just threw the hominy in the crockpot and heated it that way. I did not know if the peppers were fresh or dried but I was only able to find one of the chilis fresh and so I used dried for the two other chilis. This is terrific and I will make it again and again. Thanks so much for sharing Isabel!
This recipe was okay but the best way to make pozole is to omit the canned hominy and buy the fresh/frozen variety. I find it in my frozen veggie aisle at my supermarket. It takes a bit longer to make but well worth the effort.
I made this and I've been told it's the best Pozole by even my most qualified friends who know good Mexican food. I prepare it slightly different then this recipe. I use a pressure cooker. I make the purée as the recipe calls for and place it on the side. I cut the pork shoulder into 1 and a half inch cups and salt it liberally. I then put the pork cuts into the pressure cooker and poor the purée over it and also add the chicken stock. I boil it under pressure for an hour. I add the hominy and mix and let sit for 5 minutes, it's ready to label into a bowl and serve with diced onion and cilantro to top it off. The meet is so tender, I can cut it with a spoon and the broth is perfect. One of my favorite things to make.
Currently making another batch of this with some minor tweaks due to food allergies (Dr. certified onion allergy (but not garlic!! Weird but running with it)). Rating this a 4 because the tweak I made that sells it for me is a flavor addition. So changes: Omit onion; upped garlic to about 2-3 Tbsp rough chopped pieces (because I love garlic and to make up for the onion omit) Toasted (dried) peppers (per another review's suggestion) prior to toasting cumin seeds then proceeded as normal; using ancho guajillo and New Mexico dried peppers because that's what our store carries Winning tweak: added a large pinch or two of dried Mexican oregano (per review suggestion and dried because slow cooker) maybe up to 2 tsp (I love oregano) The sauce is already incredible; this time around I'm using pork beef and chicken because that's what I happened to have enough of on hand. Excited for dinner tonight and lunch all week!
this is such a great easy recipe. My fam loves it. i use chicken instead of pork in mine and I also add a few more veggies - I am also not a fan of hominy so use sweet corn.
