HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK AND HOMINY STEW

How to Make Authentic Mexican Pozole: Traditional Pork and Hominy Stew image

Learn how to make this recipe for pozole for a delicious, healthy meal for your family. This traditional pork and hominy Mexican stew is a wonderful dish to add to your menu for the holidays or other special occasions. A traditional Mexican recipe, pozole is a brothy stew made with pork loin, neck bones or ribs, hominy and rich blend of vegetables, chiles and spices. While customarily served as a celebratory dish for New Year's Eve, Mexican Independence Day, birthdays, quinceañeras,...

Provided by @MakeItYours

Number Of Ingredients 25

Ingredients

1 gallon water
1.5 lb. hominy (precooked)
1 lb. neck bones (or pork ribs)
2 lbs. pork loin
1 onion, peeled
2 small garlic heads
2 big bay leaves
3 Tablespoons sea salt
4 cups water
1 tomato
2 guajillo chilies
2 ancho chilies
3 garlic cloves
1/2 onion
5 black peppers
2 cloves
1 Tablespoon chicken bouillon
1 Tablespoon oregano
1 teaspoon cumin
1 Tablespoon olive oil
1 onion, chopped
1 lettuce, sliced
5 radishes, chopped or sliced
Limes, quartered
Tostada Shells

Steps:

Wash the hominy with running water and make sure to remove the remaining black spots that are still attached to the grains.
Remove the first layer of one onion and, using a knife, make one cut in the middle of the onion until you reach the center and then make a cross-section (avoid cutting the entire onion). Cut the top of the garlic heads, but make sure not to peel them.
In a big pot, add water, hominy, bay leaves, onion and garlic heads and bring it to a boil. Don't add salt yet.
While the water heats to a boil, take out the bones and meat from the fridge and let it sit until it gets room temperature. This step is important when adding them to the pot, the main goal is to keep the temperature of the water while adding the meat to the pot.
Reduce the heat to maintain a low boil. Leave the water boiling and, after one hour, add the bones and entire pieces of meat to the pot. Keep it simmering for 2 hours. Make sure to add the pot lid during this process. Add 2 tablespoons of salt 30 minutes after the meat and bones were added to the pot.
Using gloves and a knife, cut the heads of the chilies and make a lateral cut on one side. Open each chili and devein it. Make sure to remove all the veins and seeds. Then, wash them in running water.
In a medium size pot, add 4 cups of water, tomato, chilies and bring it to a boil for 15 minutes. Then, turn the heat off and let it sit for another 15 minutes.
In a blender, add the tomato and chilies and the rest of the sauce ingredients: onion, garlic cloves black pepper, cloves, chicken bouillon, oregano and cumin. Then, add 2 cups of the remaining water of the tomato and chilies pot.
Blend all the ingredients together until you get a smooth consistency.
Add olive oil in a medium-size pot over medium heat.
After 2-3 minutes, add the sauce using a strainer. Use a spatula to press the sauce over the strainer and discard the scraps.
Add one cup of the remaining water of the tomato and chilies pot and bring it to a boil. Stir the sauce with a spatula and turn the heat off. Let it sit.
The big pot of pozole has been simmering for two hours, now it is time to remove the onion, garlic heads, and bay leaves.
Add the sauce to the big pot and stir until well combined.
Add 1 tbsp of salt and bring it to a simmer at a low boil for at least 30 minutes more to allow all the ingredients to combine.
To serve, add chopped radish and onion on top, along with sliced lettuce, a dash of oregano and lime juice. Don't forget to add tostada shells on the side. Enjoy!