Simple pork pozole with a choice of red or green spicy salsa!
Course Soup
Cuisine Mexican
Prep Time 1 hourhour
Cook Time 5 hourshours
Soak Corn 1 dayday
Total Time 1 dayday6 hourshours
Servings 8Servings
Ingredients
Pozole Blanco
4 1/2lbsPork butt/shouldersliced into 1 inch chunks
Salt and pepper to taste
1/4cupPork lard, manteca
1medOnionsliced
6-10cloves of garlic
4-5bay leaves
1gallonWater
1tbspMexican oregano
1lbmaiz, previously cookedor use 1 pound canned hominy
2cbroth from maiz, if available
Salsa Roja
drizzle of oil
10chile Californiastems and seeds removed
12chile de arbolstems removed
1tspchile piquin
1tsporegano
1tspcumin seeds
6cloves of garlic
2cupswater
salt to taste
Salsa Verde
Drizzle of oil
4jalapeñosstems removed, sliced open
4serranosstems removed, sliced open
1poblanostems and seeds removed, slice into strips
1/3section white onionsliced
6cloves of garlic
1/4cpepitas
1tsporegano
handful fresh cilantro
2cwater
Salt to taste
Garnish
cabbageshredded
radishessliced thin
limeswedges
toasted chile de arbol, crushed
Oregano, crushed
Tostadas
Avocado
Instructions
Salsa
Each salsa is prepared in similar fashion. After prepping chiles(fresh or dried), onion and garlic, transfer to a skillet with drizzle of oil at medium heat.
Add spices or seeds(pepitas) indicated for each salsa to skillet. When ingredients begin to caramelize and become aromatic, pour in the 2 cups of water. Bring up to a simmer for 10 minutes.
Transfer softened ingredients to the blender. Add spices or fresh ingredients as indicated. Note: in the salsa verde video, I forgot to add the oregano to the skillet. I added it to the blender, but didn't show that.
Once salsa is blended until smooth, transfer back to sauce pan and cook at a light simmer for 10 minutes. Set aside.
Pozole Blanco
After slicing the pork, transfer it to a large dutch oven style pot. Season, to taste, with salt and pepper. Heat to medium/high. When pork begins to sizzle, add the onion, garlic and bay leaves. Brown, stirring as needed for a few minutes. Add the pork lard and continue browning for 7-9 minutes.
Pour in 1 gallon of water or enough water to fill pot most of the way. Bring up to a simmer. Season with salt, to taste. Continue cooking the pork, skimming the top as needed.
Once pork is mostly tender, add the oregano and prepared hominy with 2 cups of the liquid from hominy. This will add more pozole flavor!
Continue cooking for at least 40 more minutes or until pork is really tender.
Now, if you wanted to just go ahead and prepare red or green pozole, you could mix in either salsa when you added the oregano and hominy. That's up to you.
To serve pozole blanco, you can serve the salsa on the side and let your guest customize their bowl of pozole. Garnish with cabbage, radishes, lime, toasted chile and oregano. Serve with tostadas, avocado or quesadillas!
Notes
If you are serving oversized Mexican bowls of pozole, you may only get 5-6 servings, lol! Plan ahead and double the recipe. Enjoy! Those salsa recipes are delicious for enchiladas, tortas ahogadas, chilaquiles, mole verde and more!