How do you cook Mexican pozole?


Quick Answer

To make Mexican pozole, cook 1 1/2 pounds hominy, prepare red chili puree with 3 ounces of dried red chiles, add 2 pounds cubed pork belly, 2 pounds pork shoulder and some spices to hominy, and cook the dish for an additional 2 1/2 hours. Add 1 cup of chili puree to the dish, cook it for 10 minutes, add more spices and salt if needed, and serve or refrigerate Mexican pozole for up to 72 hours.

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Full Answer

Soak hominy for a night in cold water before boiling it for 1 hour. To make chili puree, grill dried chilies a little bit, cut them open, take out seeds and stems from the chilies, add them to a saucepan filled with 4 cups of water, and cook the chilies for 30 minutes. Allow the chilies to cool, and puree them in a blender. Add some water that was left after boiling the chilies if the mixture is too dense. Add some salt, pepper, halves of one yellow onion stuck with 2 cloves and one bay leaf to hominy together with the meat.

Stir in 1 tablespoon of chopped garlic and 2 teaspoons of ground cumin seeds. Be sure to remove fat that appears on the surface of the broth. Garnish pozole with onion, lime wedges, cilantro or oregano.

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