Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pozole (mexican hominy stew). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pozole (Mexican Hominy Stew) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pozole (Mexican Hominy Stew) is something that I have loved my entire life.

Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion. An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store. Puree one can of drained hominy in a blender with the remaining ½ can chicken broth.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pozole (Mexican Hominy Stew):

1. Get 1.5 # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
2. Get 1.5 # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
3. Take 1.5 # Pork Belly cut in large chunks (2in.)
4. Get 10 large Dried Chiles (Guajillo, New Mexico)
5. Make ready 1 Yellow or White Onion stuck with 2-4 whole cloves
6. Take 1 Tbsp +/- Garlic
7. Prepare 1 Bay Leaf
8. Get 2 tsp Toasted Cumin Seeds (important to toast them)
9. Make ready Salt and Pepper
10. Get Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish

I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you'd prefer. Or as we show you here, ideal for a lazy Sunday dinner when it can slowly simmer for hours on a stove top.

Instructions to make Pozole (Mexican Hominy Stew):

1. If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that "authentic" flair.
2. Drain the hominy and put in a large "caldero" or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour.
3. During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seeds.
4. Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter.
5. Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is yours. Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic.
6. Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and burst. Skim fat from surface if desired.
7. Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired.
8. When serving, put pozole, meat and broth into big bowls. Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired.
9. In my pic, I had White Rice left over so I just served over that. I KNOW….2 starches…..sue me!

It can be made in a crock pot if you'd prefer. Or as we show you here, ideal for a lazy Sunday dinner when it can slowly simmer for hours on a stove top. In a Dutch oven heat olive oil over medium-high heat. Add pork pieces; cook until evenly browned on all sides, turning occasionally. Saute onions in lard or bacon drippings until clear.

So that is going to wrap it up with this exceptional food pozole (mexican hominy stew) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!