Mexican pozole is a brothy soup of meat, usually pork, and hominy. It is typically served with an assortment of toppings to add bright, fresh flavor and texture. This spicy pozole is red from the dried chilies de arbol.
30m
PREP TIME
2hr
COOK TIME
364
CALORIES
11
INGREDIENTS
Mexican pozole is a brothy soup of meat, usually pork, and hominy. It is typically served with an assortment of toppings to add bright, fresh flavor and texture. This spicy pozole is red from the dried chilies de arbol.
30m
PREP TIME
2hr
COOK TIME
364
CALORIES
11
INGREDIENTS
Ingredients 10 Servings
- Pozole
- 3 pounds boneless country-style pork ribs, cut into large chunks
- 6 cups chicken stock
-
2
teaspoons
El Guapo® Whole Oregano (Oregano Entero)
![substitution]( "substitution")
Substitutions available
- oregano leaves
- 2 McCormick® Bay Leaves
- 3 cans (15 ounces each) white hominy, drained and rinsed (3 cups)
- Arbol-Ancho Chile Sauce
- 1/2 cup El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero), stemmed and seeded
- 1/2 cup coarsely chopped onion
- 3 tablespoons McCormick Gourmet™ Ancho Chile Pepper
- 1 1/2 teaspoons McCormick® Garlic Salt
- 1/2 teaspoon McCormick® Ground Cumin
- 1/4 teaspoon McCormick® Ground Allspice
INSTRUCTIONS
- 1 For the Pozole, place pork in 5-quart Dutch oven. Add stock, oregano and bay leaves. Bring to boil on high heat, skimming any foam from surface. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until pork is tender.
- 2 Meanwhile, for the Arbol-Ancho Chile Sauce, soak chilies in 1 cup boiling water in covered medium bowl 30 minutes or until softened. Remove chilies with kitchen tongs to blender container. Add 1/2 cup chile soaking liquid, onion, ancho chile pepper, garlic salt, cumin and allspice; cover. Blend on high speed until smooth. Set aside.
- 3 Transfer pork to large bowl, reserving stock in pan. Coarsely shred pork using 2 forks. Return pork to stock. Stir in hominy and 1/2 of the Chile Sauce. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes to blend flavors.
- 4 Ladle pozole in bowls. Serve with remaining Chile Sauce, desired toppings and additional oregano for sprinkling.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 For the Pozole, place pork in 5-quart Dutch oven. Add stock, oregano and bay leaves. Bring to boil on high heat, skimming any foam from surface. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until pork is tender.
- 2 Meanwhile, for the Arbol-Ancho Chile Sauce, soak chilies in 1 cup boiling water in covered medium bowl 30 minutes or until softened. Remove chilies with kitchen tongs to blender container. Add 1/2 cup chile soaking liquid, onion, ancho chile pepper, garlic salt, cumin and allspice; cover. Blend on high speed until smooth. Set aside.
- 3 Transfer pork to large bowl, reserving stock in pan. Coarsely shred pork using 2 forks. Return pork to stock. Stir in hominy and 1/2 of the Chile Sauce. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes to blend flavors.
- 4 Ladle pozole in bowls. Serve with remaining Chile Sauce, desired toppings and additional oregano for sprinkling.
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