Ingredients3 h 53 m servings 408
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
- Cook's Note:
- This dish requires different cuts of pork: shoulder, loin, and leg. It's important to have both lean and fatty cuts.
Per Serving: 408 calories; 17.2 35.3 29.8 81 517 Full nutrition
ReviewsRead all reviews 5
This Pozole was pretty much authentic and very tasty. The reason I am giving it 4 stars is because of step # 1. The canned hominy is pre cooked so there is no need to cook it for two hours. You ...
This was my first time making the soup. I modified it by using chicken breast and added lots of toppings. It was good but I did miss the original pork flavor.
This was awesome! My husband loved it and he doesn't like Mexican soup's other than meatball soup.
Love this soup so much. I added a can of hominy and cooked the recommended time as I rather like the cooked in flavor it lends but I also add the rest about 45 minutes before serving and let it...