Enjoy a bowl of Cultural Cascade Pozole, a flavorful and filling Mexican stew that combines bold tastes and rich traditions. Tender pork shoulder, hominy, and a richly flavored red chili broth are all part of this traditional meal. Perfectly cooked, every mouthful provides a hint of Mexican cuisine, enhanced by crisp and crunchy toppings such as chopped onions, shredded lettuce, sliced radishes, and aromatic cilantro. Mexican cuisine offers a rich and flavorful experience with Cultural Cascade Pozole, whether it is served at a formal dinner party or a casual family get-together.
Cultural Cascade Pozole
Rated 5.0 stars by 1 users
Category
Mexican
Servings
8
Prep Time
30 minutes
Cook Time
3 hours
Calories
460
Author:
Angie M.
Enjoy a bowl of Cultural Cascade Pozole, a flavorful and filling Mexican stew that combines bold tastes and rich traditions. Tender pork shoulder, hominy, and a richly flavored red chili broth are all part of this traditional meal. Perfectly cooked, every mouthful provides a hint of Mexican cuisine, enhanced by crisp and crunchy toppings such as chopped onions, shredded lettuce, sliced radishes, and aromatic cilantro. Mexican cuisine offers a rich and flavorful experience with Cultural Cascade Pozole, whether it is served at a formal dinner party or a casual family get-together.
Ingredients
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2 lbs pork shoulder (or a combination of pork shoulder and pork ribs)
1 large white onion, halved
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8 garlic cloves, peeled
12 cups water (or enough to cover the meat)
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3 bay leaves
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1 tsp dried oregano
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1 tsp ground cumin
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Salt to taste
1 large can (about 108 oz) hominy, drained and rinsed
4-5 dried guajillo chilies
2-3 dried ancho chilies
2-3 dried pasilla chilies
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4 garlic cloves, peeled
1 small white onion, quartered
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Salt to taste
Shredded lettuce or cabbage
Chopped white onion
Chopped fresh cilantro
Lime wedges
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Dried oregano
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Crushed red pepper flakes
Tortilla chips or tostadas
Avocado slices
For the Soup
For the Red Sauce
Garnishes
Directions
Preparing the Meat and Broth
Cook the Meat: Place the pork, onion halves, garlic cloves, bay leaves, oregano, cumin, and a generous pinch of salt in a large pot. Add water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for about 2 hours or until the meat is tender and easily shreds with a fork.
Shred the Meat: Remove the pork from the pot and shred it, discarding any excess fat. Strain the broth to remove the onion, garlic, and bay leaves, and return the broth to the pot.
Preparing the Red Sauce
Prepare the Chilies: Remove the stems and seeds from the dried chilies. Rinse them under cold water.
Prepare the Chilies: Remove the stems and seeds from the dried chilies. Rinse them under cold water.
Blend the Sauce: In a blender, combine the softened chilies, garlic cloves, quartered onion, oregano, and a pinch of salt. Add about 2 cups of the cooking liquid from the chilies. Blend until smooth. Strain the sauce through a fine mesh sieve to remove any remaining solids.
Combining the Elements
Add Sauce to Broth: Pour the red sauce into the pot with the strained broth. Stir to combine.
Add Hominy: Add the drained and rinsed hominy to the pot. Bring to a boil, then reduce heat and let simmer for about 30 minutes to let the flavors meld together. Adjust seasoning with salt as needed.
Add Shredded Pork: Return the shredded pork to the pot and heat through.
Serving
Ladle the pozole into bowls and let guests garnish their servings with shredded lettuce or cabbage, sliced radishes, chopped onions, cilantro, lime wedges, dried oregano, crushed red pepper flakes, tortilla chips, or avocado slices as desired.