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Mexican Pazole

Pozole is a soup with chunks of pork and hominy which is simmered in a broth until the meat is tender and takes in the flavor of red chiles. Topped with your favorite Mexican soup garnishes such as cilantro, avocado, onion, sliced jalapeños and even cabbage, this is sure to be a winner on those cold winter nights. 
Print Recipe
Prep Time:30 minutes
Cook Time:1 hour 15 minutes

Ingredients

  • 2 lbs boneless pork chops
  • 3 - 32 oz chicken broth
  • 2 - 25 oz white hominy
  • 5 ancho chiles
  • 5 quajillo chiles
  • 6 arból chiles 3 chopped finely for garnish
  • 1/4 tsp red chili powder
  • 2 medium white onions 1 diced for garnish
  • 1 head of garlic
  • 1 tbsp Mexican oregano
  • 1/2 tsp cumin
  • 3-4 bay leaves 4 small or 3 large leaves
  • 3 tbsp cooking oil olive, vegetable, canola
  • 3 tsp sea salt
  • 2 cups shredded cabbage
  • 1 bundle fresh cilantro
  • 2 cups sliced radish
  • 4 limes cut into 3 wedges each

Instructions

  • Cut and trim the pork chops into 1" cubes
  • Place the cubed pork, peeled head of garlic (setting aside 4 cloves for later), bay leaves and half of a medium onion sliced into a large pot
  • Add 64oz of chicken broth plus 2 cups of water or enough water to cover the pork
  • Turn the burner on med-hight heat, bring the broth to a boil then cover and reduce the heat to a simmer for 45 minutes
  • While the pork is simmering, remove the stems, seeds and veins from 5 ancho, 5 quajillo, 3 arból peppers and discard
  • Place the prepared peppers, 4 cloves garlic, 1 tbsp Mexican oregano, 1/2 a white onion sliced into a sauce pan and just enough water (3-4 cups) to cover the ingredients 
  • Bring to a rolling boil then remove from heat. Allow the peppers to reconstitute for 15 minutes or until they expand and are pliable from absorbing the water
  • Add the ancho, quajillo, arból peppers and onions along with the remaining water into a blender and blend for about 1 minute or until smooth
  • Heat 3 tbsp of cooking oil in a sauce pan on medium heat
  • Using a mesh style strainer, strain the blended chile paste back into the sauce pan with the heated oil. Discard the remaining pulp after pressing out all the juices with the back of a spoon
  • Reduce the heat and simmer on low heat for 30 minutes (or until the paste has thickened and darkened in color) then remove from heat
  • Remove the pork from the broth after the 45 minute boil time and set aside
  • Remove and discard bay leaves
  • Strain out the garlic cloves and onion from the broth and discard then return the broth to a boil on med-high heat
  • Drain and rinse the hominy and add to the broth
  • Pour the prepared chile paste into the broth mixture making sure to stir well until combined 
  • Return the pork to the broth
  • Add 3 tsp of sea salt, 1/4 tsp of red chili powder and stir
  • Bring back to a boil then reduce heat, cover and simmer for 30 minutes or until pork and hominy are tender 
  • Ladle into bowls then top each bowl with a 1/4 cup shredded cabbage, 1 tbsp diced onion, 4-6 slices jalapeño, 1/4 cup sliced radishes, a pinch of fresh cilantro, 4 lime wedges and 1/4 tsp of chopped arból peppers if you like it really spicy  

Notes

  • Wear gloves when working with the hot peppers to keep your hands from getting covered in spice
  • Whole pork shoulder can be used in place of pork chops. Just boil whole then shred into strips after the 45 minute simmer or until tender and can be pulled apart with your fingers then add at the same time as the hominy 
  • Skip removing the garlic and onion from the broth if you desire to leave the extra chunks of garlic and onion for flavoring
  • Add avocado also as a great topping
  • Add some heat by adding 1 tsp of dried chile pequin powder
Author: Chris Dierschke