👥8 people
⏲️40m
🕐2h 0m
🍽️main meal
Pozole takes some patience but is well worth giving it the time it needs to develop flavor.
Ingredients
- For the Pozole:
- 3 ounces dried guajillo or ancho chiles
- 2 cans white hominy (12 ounce can)
- 32 ounces ham or pork butt
- ¼ cup olive oil
- 6 cloves garlic (minced)
- 2 each bay leaf
- 1 tsp cumin (ground)
- 2 tbsp. Mexican oregano
- 1 gallon chicken stock
- salt and pepper to taste
- For Garnish:
- 4 ounces red cabbage
- 1 bunch cilantro
- 2 each avocado
- 8 each lime wedges
- 2 each red radish
- 8 each tostada shell
Method
- Set up an Egg for indirect cooking, preheat to 450 degrees F. Place a deep, cast iron pot on, and maintain 450 f.
- Leave the pork whole, pat dry, then season with salt and pepper. Once pan is heated pour in olive oil and sear pork on all sides. Once the pork is seared remove from the pan, set aside, and put in minced garlic. Sweat for a couple minutes then pour in chicken stock. Once the stock is in, use a spoon to scrape any bits from the bottom of the pan.
- Deseed the dried peppers and place in a mixing bowl. Once deseeded take some of the warm stock from the pan and cover the peppers to allow them to re hydrate.
- Place pork back in pan with hominy. Bring pozole to a simmer and allow to cook. Add in oregano, bay leaf, and cumin.
- When the peppers are hydrated, place in a blender with the liquid and puree into a paste. Once pureed, stir mixture into pozole. Allow to simmer for 2 hours or until pork is tender and can be pulled apart with a fork.
- Once pozole is ready and the pork is shredded, check the seasoning, add salt and pepper to taste as needed. Discard bay leaves and set aside the pozole.
- For the garnish: Remove the stem from the red cabbage and shred thinly with a knife. Mince cilantro stems and leaves. Cut limes into 4 slices each. Seed, peel avocado and cut into slices. Slice radish into thin rounds or cut into small matchsticks. Break tostadas in half.
- Once the soup and garnish is ready, top pozole with garnish then serve.
