Ingredients
• 1 1/2 lbs pork shoulder
• 2 garlic cloves, peeled
• 1 tablespoon cumin powder
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne
• 2 tablespoons California chili powder
• 1 tablespoon salt
• 1/4 teaspoon oregano
• 4 cups canned white hominy, drained and rinsed
• 3-5 cups pork broth (from cooking pork shoulder)
• 1 cup canned diced green chilis (optional)
• Salt (to taste)
• 2 whole fresh jalapenos, chopped (optional)
• 3 whole ancho chilies, seeded and stemmed (optional, for garnish)
Directions
1. Prep Ingredients:
• Chop the onion.
• Peel and chop the garlic cloves.
• Drain and rinse the hominy.
• Chop the green chilies and jalapenos if using.
• Boil ancho chilies in a separate small pot for garnish (optional).
2. Cook the Pork:
• Place the pork shoulder in a large saucepan and cover with lightly salted water.
• Add 1/2 of the chopped onion, 2 peeled garlic cloves, black pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises.
• Reduce heat, cover, and simmer for 45 minutes.
• Remove the pork and broth, reserving both.
3. Sauté the Vegetables:
• In a separate pan, sauté the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices and stir for a minute.
4. Combine and Cook:
• Cut the reserved pork into 1-inch cubes and add to the pan with the sautéed vegetables.
• Stir in the canned hominy and pork broth (add chicken stock if needed, about 2-4 cups).
• Add green chilies and jalapenos if using.
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If needed, cook for an additional 60 minutes until the chilies and onions are well blended into the broth.
5. Finish and Serve:
• Degrease the stew.
• Taste and adjust salt as needed.
• Serve in soup bowls, garnished with the boiled ancho chilies if desired.
Enjoy this delicious and authentic Mexican pozole!
