Pork Pozole

Spicy Mexican soup using versatile hominy

Braised Pork
  • 3 tbsp olive oil
  • 3 lbs Pork shoulder, cut into 3" chunks
  • 1-2 Habanero peppers
  • 6-8 Garlic cloves
  • 2 Medium onions
  • 1 Stick of cinnamon
  • 1 tbsp Allspice berries
  • 2 tsp Black peppercorns
  • 2 tsp Cumin seed
  • 1/2 tsp Anise seed
  • 1 tbsp Oregano
  • 1 1/2 tbsp Course sea salt
  • 3-4 cups Water
  • 2 Ancho peppers
  • 3 Garlic cloves
  • 1 Medium onion, chopped
  • 3 Serrano peppers
  • 2 Large tomatoes, chopped or 1 16-oz can of diced tomatoes
  • 1 16-oz can hominy (or Choclo)
  • Avocado chunks
  • Fresh cilantro
For the braised pork:
  1. Cut the pork shoulder into 3 inch pieces; salt and pepper.

  2. Smash the garlic cloves with a large knife or cleaver (be careful!) and chop the onion. Cut a large slice into the Habanero without removing the seeds or stem. This releases the heat and flavor of the pepper but lets you easily remove it from the pot after it has cooked. 

  3. In your largest stew pot or pressure cooker, heat the olive oil. Sear the pork pieces until brown. Add the onions and garlic and sauté until onions are translucent. Add the rest of the ingredients and water. (start out with 3 ups of water and add more as needed.) Bring to a boil and let simmer for 1- 1 1/2 hours, until meat is braised, or falls apart at the fork. In the pressure cooker, this will take about 45-60 minutes.

For the pozole:
  1. While the stew is braising, mince the garlic and chop the anchos, serranos, onions and tomatoes. After the pork has tenderized add those vegetables, along with the can of hominy, (or Choclo) into the pot of braised pork. Let simmer on low heat for 20 minutes.

  2. Serve hot, garnished with any of the following: chunks of avocado, minced cilantro, thin sliced radishes, red onion and cabbage, along with warm corn tortillas. 

Galley Cooking Recommendations