Cinco de Mayo is approaching and I’m nowhere near Mexico! But I’ve learned how to make pozole so that’s second best.
Granted Cinco de Mayo is more of an American holiday than one in Mexico but it is celebrated in some regions in Mexico. And really do we need an excuse to make pozole?
Posole is surprisingly easy to make. It was one of my favourite things to eat in Mexico.
In fact it was one of the best things I ate in Mazatlan and the second lunch I ate in Playa del Carmen. I’ve always said I wanted to make it at home but I had no idea making posole would be so simple.
Here’s my version of how to make pozole. It may not be 100% authentic, but it is really easy.
Mexican Pozole Soup
- 5 lb pork shoulder
- 2 lbs white hominy drained and rinsed
- 2 oz dried Mexican chiles
- 1 vidalia onion
- 3 cloves garlic
- 1.5 tablespoon Mexican oregano
- 1 tablespoon cumin
- 3 bay leaves
- Remove seeds from chiles and toast in a cast iron pan. Soak chiles in a bowl until tender and then take liquid and blend until smooth.
- Chop onion and garlic. Cube meat into 1 inch pieces.
- Heat a bit of oil on medium high heat and sear pork shoulder. Transfer it to a bowl.
- Saute onion with cumin, oregano and bay leaf for 2 minutes add garlic and saute an additional minute.
- Add seared pork shoulder, hominy and chile liquid back to pot. Simmer for one hour.
- Add salt and pepper to taste. Don’t forget the condiments! Posole is all about the condiments so make sure you have small bowls of this on hand: sliced radishes, raw onion, avocado, lime, tortillas, thinly sliced cabbage, cilantro.
You can substitute chicken in this recipe or make it vegetarian with no meat at all.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 105 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 397mg Carbohydrates 21g Net Carbohydrates 0g Fiber 4g Sugar 5g Sugar Alcohols 0g Protein 2g