Pozole is a comforting Mexican stew that brings warmth and flavor to any table. Made with tender pork, hearty hominy, and a blend of spices, it's a dish that invites everyone to gather around and enjoy. Whether for a festive occasion or a cozy dinner, pozole makes for a memorable meal.
Pork shoulder is the star of the dish, providing succulent, flavorful meat that becomes incredibly tender after simmering. Onion and garlic add depth to the broth, while salt enhances all the flavors. The cumin and dried oregano bring warm, earthy notes, and chili powder adds a gentle heat. The bay leaf subtly enriches the broth, making everything come together beautifully. Hominy, with its chewy texture, gives the stew its signature heartiness. Lastly, the fresh garnishes like radishes, lettuce, and onions add a refreshing crunch, while limes provide a bright, citrusy finish.
Pozole pairs wonderfully with a simple side of warm corn tortillas or crusty bread to soak up all the delicious broth. A crisp, fresh salad with avocado and lime complements the stew's richness beautifully. For a drink, a light Mexican lager or a refreshing agua fresca hits the spot.
Start by placing the pork shoulder, onion, and garlic into a large pot. Sprinkle the salt, cumin, oregano, and chili powder over the top, adding the bay leaf for that extra hint of flavor. Pour in the water, ensuring the ingredients are well covered.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to let it simmer gently. This is the part where patience pays off – let it simmer away for about 1.5 hours, checking occasionally. You’ll know it’s ready when the pork is fall-apart tender.
Carefully remove the pork from the pot and set it aside to cool a bit. Once it's manageable, shred the pork using two forks. Discard any fatty bits if you prefer a leaner stew, then return the shredded meat to the pot.
Add the hominy to the pot and give everything a good stir. Let it simmer for another 30 minutes. This allows the flavors to meld beautifully and the hominy to soak up some of that rich broth. Taste and adjust the seasoning with more salt and chili flakes if you like a bit more heat.
Ladle the hot pozole into bowls and top with the radishes, lettuce, onions, and a generous squeeze of lime. These garnishes not only add color but also balance the richness of the stew with fresh, zesty flavors.
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