Introduction
What to expect
A Mexican hominy stew with tender pork, red chilies, and fresh garnishes.
The story
Behind the recipe
Pozole is a traditional soup originating from Central Mexico, created by the Nahuas, with roots extending back to the pre-Columbian era. Its name derives from the Nahuatl term pozolli, referring to hominy, a key ingredient. Historically it was made for special occasions, including religious ceremonies, and was documented in the 16th-century Florentine Codex. Pozole evolved into a more common meal of hominy and meat, usually pork or chicken. Variations include blanco, verde, and rojo, distinguished by their sauces. Today pozole is served in celebrations across Mexico and the American Southwest.
Method
Instructions
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1
Simmer pork shoulder in water with onion, garlic, and salt for 2 hours.
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2
Toast dried chilies in a dry pan until fragrant, then soak in hot water.
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3
Blend soaked chilies with garlic and a ladle of pork broth until smooth.
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4
Strain the chili paste into the simmering pork pot.
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5
Add drained hominy and oregano, then simmer 30 minutes more.
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6
Shred the cooked pork and return it to the stew.
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7
Serve in large bowls topped with shredded cabbage, sliced radishes, and lime.
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8
Pass tortilla chips and hot sauce at the table.
Adaptations