Mexican Stew with Pork and Hominy



    For the Stock:

    2 pounds pork butt

    1 yellow onion, cut in quarters

    1 garlic bulb, cut in half

    3 bay leaves


    For the Chile Sauce:

    5-8 dried Ancho or Guajillo Chiles, seeds and stems remove depending on your tolerance for heat.

    1 yellow onion, roughly chopped

    6 garlic cloves

    Few springs of fresh oregano

    Olive Oil for drizzling

    Reserved water from soaked chiles

    2-19 oz cans of hominy, drained and rinsed


    Pozole Toppings:


    Tortilla Chips



    Radishes, sliced

    Fresh Oregano and Cilantro

    Queso Fresco



    In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to evaporate, add hot water to keep the broth at the same amount.

    While stock is cooking, make the chile sauce. Cut open your dried chile's and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften.

    When chiles are soft, add them to your blender (or food processor) as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until all pureed.

    When stock is done and pork is cooked through, remove pork to cutting board and shred or cut into bite size pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to pork stock and stir. Add hominy and cubed pork. Taste for seasoning.

    Bring soup to a gentle simmer and allow to continue cooking for an additional 30 minutes.

    When done, ladle soup into bowls and top with garnishes, such as sliced cabbage, sliced radishes, fresh oregano, avocado, like and tortilla chips.

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