Pozole

Pozole is a simple and delicious soup that reminds me of growing up in Southern California. It is packed with amazing flavor and you can top it however you’d like. My favorite way to top pozole is with a large handful of green cabbage, sliced radishes, a generous helping of cilantro, and with a good squeeze of lime. This recipe does simmer for 2 1/2 hours so don’t attempt to make this on a weeknight afterwork, start it early in the day so the pork has plenty of time to become tender.

Serves 6

Ingredients:
2 lbs pork shoulder butt, 1” chunks
4 cloves garlic, smashed
4 dried chile de mulato, mild, seeds removed*
1 dried chile de arbol, seeds removed
2 teaspoons kosher salt
25 oz hominy
2 teaspoons oregano

green cabbage, julienned
radishes, thinly sliced
cilantro, minced
limes, wedged
corn tostadas

Directions:

1.  Place the pork in a large stock pot, cover with approximately six cups cold water. Bring to a boil. Skim off any foam that forms.

2.  Add garlic, chile de mulato, chile de arbol, and salt. Return to a boil. Reduce to a simmer and cover, cooking for 90 minutes, until pork is tender.

3. Add hominy, oregano, and two cups of water. Continue to simmer for an hour until pork is tender. If you add more water make sure your bring the soup back to a boil and reduce to a simmer.

4. Add additional kosher salt if needed.

5. Ladle into large bowls. Top with cabbage, radishes, cilantro, and a squeeze of lime. Serve tostadas on the side.

Pro Tip: Dried chiles are the flavor behind pozole. If you do not have experience with dried chiles there is no need to stress. Here is a great list of dried Mexican Chiles which outlines how to shop for and cook with them. To prep the dried chiles for pozole I like to snap the tops off and gently shake out all of the seeds. Do not be afraid to snap them in half to get all of the seeds out, pozole doesn’t require the chiles to be whole.