The best Pork Pozole you are going to make, this easy recipe Pork Pozole is full of flavor, From my beautiful Mexican kitchen to yours.
This is a very traditional food to eat either when we celebrate our Independence Day or Christmas. (But honestly, in my house we eat it every time we want some yummy soup.)
Another very flavor soup that we love to eat and that is very typical in Mexico is this NOPALES MEXICANOS so delicious! .
Jump to:
Budget Ingredients and Substitutes
Pork Pozole, may sound like a complicated dish but in reality it is very easy to make an just a few ingredients:
- Hominy
- onion
- garlic
- pork meat
- salt
- guajillo pepper
- dry Oregano
See recipe card for quantities.
Equipment
Instructions
I love cooking my pork meat in my instant pot just because it is a very quick to cook it. I cook it in my instant pot for 60minutes. So my meat can be very tender and yummy, soft.
I add the meat a piece of onion 5 garlic salt and water, cook it for 1 hr or so. if its frozen do it for a longer period of time.
Clean the guajillos peppers (remove the tail and the seeds) In a pot boil some water, then turn it off and add the chiles and live them there for 15min to get them soft.
Blend them with a piece of onion, garlic, salt and some water, Blend well.
Add the shredded meat to a bigger pot together with the broth. Pass through a colander what you blended. Add the oregano and let it boil for like 15 to 20 min. Check the flavor.
Serve it with shredded lettuce , diced onion, diced, lime tostadas and avocado.
WHAT TOPPING DO YOU ADD?
- lettuce
- tostadas
- diced onion
- diced jalapeños (optional)
- avocado
- radishes
- lime
Variations:
If pork is not a meat that you like or you don't eat it. Then chicken can be a great variation or substitute for this yummy Mexican dish.
Equipment
That equipment that you need for this dish in a big pot. (To cook the meat in case that you don't have or want to cook the meat in a instant pot)
Colander is a must Because it is very important to drain what you blend so you don't get the seeds and peels from the Guajillo peppers.
Storage
You can keep this delicious Mexican Pozole inside the fridge for a full week with no problem.You can freeze it as well for a month, after that the hominy will start getting very smushy.
Pork recipes:
Looking for other recipes like this? Try these:
Mexican dishes:
These are some of my favorite Mexican meals.
PORK POZOLE.
Ingredients
- 3 lbs pork meat
- 1 big onion plus a little piece
- 1 head of garlic plus 1 more
- 10 chiles guajillos
- 3 or more tablespoon Oregano you can use more or less
- 3 tablespoon salt add more or less
- 1 big can of hominy
Instructions
- First step, we have to cook our meat
- SLOW COOKER cook it for 10-12 hrs, INSTANT POT OR PRESSURE COOKER for 45 minutes, STOVE for around 2 hrs or until the meat is tender.
- You will hadd the meat, the onion cut it in half and the head of cloves peeled, and salt.
- Once is cooked, get it on to a plate and shredded, do not discard the broth we will use it.
- Add the shredded meat to a big pot together with the broth, use a colander so you can catch the pieces of onion and the garlics.
- turn it on on low and put the lid on.
- In a small pot add water to a boil.Once the water is boiling turn it off. Clean the chiles guajillos using gloves removes the seeds and veins and add it to the boiling water, put the lid on and let it rest for 5-10 minutes.
- After a few minutes blend the chiles with some of the water, a piece of onion and 1 clove of garlic salt and pepper. Blend for around 2-3 minutes.
- Add what you blend to the pot with the shredded meat using a colander so you can catch the seeds or any big pieces of chile.
- Mix it up add the Oregano, mix it put the lid on turn your heat low medium and let it cook for around 30 min or so.
- Enjoy.
- any questions please don't hesitate to send me an email to mexicancookingwithgaby@gmail.com
Comments
No Comments