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Spicy Mexican Pozole

Spicy Mexican Pozole

Spicy Mexican Pozole | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Spicy Mexican Pozole is the best pork stew you will ever make! Guaranteed to get your family and friends drooling and wanting more...

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Yields8 Servings
Prep Time25 minsCook Time2 hrs 45 minsTotal Time3 hrs 10 mins

 1 ½ lbs pork shoulder
 2 garlic cloves peeled
 1 tbsp cumin powder
 1 onion chopped
 2 garlic cloves chopped
 2 tbsp olive oil
 ½ tsp black pepper
 ½ tsp cayenne
 2 tbsp chili powder
 1 tbsp salt
 ¼ tsp oregano
 4 cups white hominy, drained and rinsed
 3-5 cups pork broth, from cooking the pork shoulder
 1 cup diced green chilis
 salt
 2 jalapenos , chopped

1

Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

2

Now you are ready to cook.

3

Place the meat in a large saucepan and just cover with lightly salted water.

4

Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

5

Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

6

Remove meat and broth, reserving both.

7

Saute the remaining chopped onion and garlic in oil until translucent.

8

Add the remaining spices, stir for a minute.

9

Cut the reserved pork into 1 inch cubes and add to the pan.

10

Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos.

11

Cook at a simmer, covered, for 2 hours until the meat and hominy are tender.

12

Degrease the stew, taste for salt, and serve in soup bowls.

13

This is a delicious recipe and well worth the effort to make.

Garnishes
14

lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
Shredded cabbage(not red).
fresh/ packaged fried corn tortillas.

Category, , ,

 

Recipe Adapted by Food.com

Ingredients

 1 ½ lbs pork shoulder
 2 garlic cloves peeled
 1 tbsp cumin powder
 1 onion chopped
 2 garlic cloves chopped
 2 tbsp olive oil
 ½ tsp black pepper
 ½ tsp cayenne
 2 tbsp chili powder
 1 tbsp salt
 ¼ tsp oregano
 4 cups white hominy, drained and rinsed
 3-5 cups pork broth, from cooking the pork shoulder
 1 cup diced green chilis
 salt
 2 jalapenos , chopped

Directions

1

Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

2

Now you are ready to cook.

3

Place the meat in a large saucepan and just cover with lightly salted water.

4

Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

5

Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

6

Remove meat and broth, reserving both.

7

Saute the remaining chopped onion and garlic in oil until translucent.

8

Add the remaining spices, stir for a minute.

9

Cut the reserved pork into 1 inch cubes and add to the pan.

10

Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos.

11

Cook at a simmer, covered, for 2 hours until the meat and hominy are tender.

12

Degrease the stew, taste for salt, and serve in soup bowls.

13

This is a delicious recipe and well worth the effort to make.

Garnishes
14

lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
Shredded cabbage(not red).
fresh/ packaged fried corn tortillas.

Spicy Mexican Pozole

Categories

Category, , ,

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