Red Mexican pozole is a rich, comforting soup starring hominy, tender pork and a savory sauce made with Pasilla-Ancho Chile Pods and Guajullo Chili Peppers. Customize each bowl with garnishes like sliced radishes, fresh cilantro, chopped white onions and lime wedges.
15m
PREP TIME
2hr
COOK TIME
414
CALORIES
17
INGREDIENTS
Servings: 9
Ingredients
- Pozole
- 3 pounds boneless country-style pork butt, cut into 2-inch chunks
- 2 containers (32 ounces each) chicken stock
-
2
El Guapo® Mexican Bay Leaves (Laurel)
![substitution]( "substitution")
Substitutions available
/ McCormick® Bay Leaves
-
2
teaspoons
Whole Oregano
![substitution]( "substitution")
Substitutions available
/ McCormick® Oregano Leaves
- 1 teaspoon McCormick® Cilantro Leaves
- 1 teaspoon salt
-
1/2
teaspoon
El Guapo® Ground Black Pepper (Pimienta Negra Molida)
![substitution]( "substitution")
Substitutions available
/ McCormick® Pure Ground Black Pepper
- 3 cans (15 ounces each) hominy, drained and rinsed
- Chili Sauce
- 2 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded (about 1 ounce)
- 2 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded (about 1 ounce)
- 1 cup boiling water
- 1/2 cup water
- 1 large white onion, peeled and quartered
- 3 clove fresh garlic
-
2
El Guapo® Whole Cloves (Clavo Entero)
![substitution]( "substitution")
Substitutions available
/ McCormick Gourmet™ All Natural Whole Cloves
-
1/2
teaspoons
El Guapo Ground Cumin
![substitution]( "substitution")
Substitutions available
/ McCormick® Ground Cumin
- 1/2 teaspoon salt
INSTRUCTIONS
- 1 For the Pozole, place pork and stock in 5-quart Dutch oven. Bring to boil on high heat, skimming to remove any foam from surface. Stir in bay leaves, oregano, cilantro, salt and pepper. Reduce heat to medium-low; cover. Simmer 1 1/2 hours or until pork is tender.
- 2 Meanwhile, for the Chili Sauce, place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining 1/2 cup water, onion, garlic, cloves, cumin and salt; cover. Blend on high speed until smooth. Set aside.
- 3 Transfer pork to large bowl, reserving cooking liquid in Dutch oven. Coarsely shred pork using 2 forks. Return pork to Dutch oven. Stir in hominy and prepared Chile Sauce; bring to boil. Reduce heat to medium-low; simmer 20 to 30 minutes until slightly thickened.
- 4 Ladle pozole into serving bowls. Serve with sliced radishes, fresh cilantro and chopped white onions and lime wedges, if desired.
