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Pork Pozole Recipe with Avocado and Hominy
Pozole is a typical Mexican recipe and it can be made with either chicken or pork. In the following pork pozole recipe, which is also spelt pork posole recipe, the meat is braised slowly in the oven to make it tender and juicy.
Most pork pozole recipes use this slow cooking method because the pork comes out so nicely. You will need to begin this recipe a day ahead because the meat needs to cook and chill. If you want to make the pozole itself a day ahead, you can make the recipe until the end and then chill it uncovered until cool. Cover the pozole and reheat it the next day.
Serve this delicious Mexican pozole recipe with cornbread muffins or tortilla chips. Whether you are serving chicken pozole, pork pozole or even pork chicken pozole, you will love the blend of chilies, meat, cumin, hominy, garlic, avocado and more. This is a warming and delicious dish and the pork shoulder, also known as Boston butt, is the perfect meat for making it.
A Delicious Pork Pozole Recipe
Ingredients -
7 tablespoons vegetable oil or canola oil
4 onions
4 cans diced green chilies, 7 oz each
5 cups chicken broth
6 ˝ lb bone-in pork shoulder, in 4 inch pieces
2 tablespoons plus 2 teaspoons dried Mexican oregano
4 tablespoons ancho chili powder
4 teaspoons ground cumin
4 drained cans white or golden hominy, 15 oz each
5 minced cloves garlic
1 diced avocado
4 limes, cut into wedges
1 package tortilla chips, for garnish
Salt, as needed
Preparation:
Preheat the oven to 350 degrees F.
Slice 2 of the onions thinly.
Heat 4 tablespoons of the oil in an ovenproof pot over a moderately high heat and sauté the sliced onions for 3 minutes.
Add 1 tablespoon plus 1 teaspoon of oregano and the same amount of ancho chili powder.
Stir well. Sprinkle some salt over the pork and add it to the pot, with the chicken broth.
Bring the mixture to a boil, then cover the pot and put it in the oven.
Braise the meat for 2 hours or until it is tender enough to shred, then transfer it to a big bowl with a slotted spoon.
Pour the juices into a second bowl and refrigerate them uncovered until they are cool, then cover them and chill them overnight.
Remove the fat from the top of the juices.
Cut the pork into ˝ inch pieces and discard any excess fat.
Slice the remaining onions thinly.
Heat the rest of the oil in a big pot over a moderately high heat and sauté the onions for 7 minutes or until they are soft.
Add the rest of the oregano and ancho chili powder, as well as the drained can of diced chilies, cumin, and garlic.
Stir the mixture for half a minute, then add the pork, hominy and reserved pork juices.
Bring the mixture to a boil then turn the heat down.
Cover the pot and simmer the mixture for half an hour, so the flavors can blend.
You might need to add a little more broth if it gets too thick.
Divide the pozole between bowls and garnish with the lime wedges, diced avocado, and tortilla chips.
(Serves 12)
Photo Description:
You can see from the photo how the crunchy tortilla contrasts with the smooth, creamy avocado. The pozole itself is juicy and perfect for dunking cornbread into, so serve some alongside this pork pozole recipe. This is a great example of a traditional Mexican food recipe, so if you are looking for a recipe, which is not too difficult but will give you a wonderful idea of what Mexicans really eat, this dish will do it. Mexican fast food is a world away from this authentic and flavorful Mexican recipe.
