How to Make Pozole

My husband’s family is from Albuquerque, and one of the traditions I’ve taken on from those roots is making pozole on New Years day. It’s New Mexico’s good luck meal, and it’s crazy delicious. Pozole is a stew that has hominy (corn) and pork in it, and chilis- all the kinds of chilis. Clearly you can see New Mexico’s roots. And while I usually make pozole on New Year, it really can be made all year round, especially if you’re looking for a little extra luck.

I’ve used a few different recipes, but this year I generally followed Genuis Kitchen’s Authentic Mexican Pozole and it was so delicious and now, my new favorite recipe! It might look a little intense, but it’s REALLY not! Just give yourself enough time for the flavors to come out. Trust me, this stew is worth it for the taste, and maybe the good luck vibes, even if it’s not New Years day.

MEXICAN POZOLE

adapted from Genuis Kitchen’s Authentic Mexican Pozole

WHAT YOU NEED |

• 3-4 lbs pork shoulder butt
• 4 minced garlic cloves
• ¹⁄₂ teaspoon black pepper
• 1 tablespoon ground cumin
• ¹⁄₄ teaspoon oregano
• 2 tablespoons oil
• 1 onion, chopped
• a sprinkle of cayenne (if you like it spicy, just add more up to 1/2 teaspoon)
• 2 tablespoons chili powder
• 1 tablespoon salt
• ¹⁄4 teaspoon oregano
• 4-5 cups canned white hominy, drained and rinsed
• 3 -5 cups pork broth, from cooking pork shoulder
• 1 can diced green chilis

FOR GARNISH

• cilantro
• radishes
• jalapeños
• whole ancho chilies, seeded and stemmed (Genius Kitchen has a great suggestion for how to serve these!)
• tortilla chips
• lime or lemon wedges
• shredded cabbage

HOW TO |

1. Place the meat in a large saucepan and just cover with lightly salted water.
2. Add 1/2 chopped onion, the 2 cloves minced garlic, black pepper, cumin, and 1/4 tsp oregano.
3. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
4. Remove meat and broth, reserving both.
5. Saute the remaining chopped onion and additional 2 cloves of minced garlic in oil until translucent.
6. Add the remaining spices, stir for a minute.
7. Cut the reserved pork into 1 inch cubes and add to the pan.
8. Stir in the canned hominy, pork broth (If there is not enough pork broth, you can add chicken stock. Eye ball how much broth you want. I had enough broth from my pork shoulder, but I did add 1 tsp of chicken bouillon into the stew), green chilies
9. Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
10. Taste for salt, and serve in soup bowls with preferred garnishes.

Have you ever made or had pozole??