Pozole, a savory Mexican stew brimming with hominy and pork, is a dish that invites both celebration and solace. It is the warm embrace at family gatherings, the festive centerpiece during holidays, and a comforting bowl of nourishment on a cold day. This traditional soup, varying from the red Pozole Rojo to the green Pozole Verde, is a testament to the richness of Mexican culinary history. Each spoonful carries the depth of indigenous and Spanish influences, unified in a symphony of flavors that have been savored for generations.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Ingredients:
- 2 pounds of pork, cubed
- 6 guajillo chiles
- 1 can of hominy
- 6 cloves of garlic
- 1 tomato
- Salt and Pepper
- 1/2 onion
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- 2 bay leaves
- Accompaniments: radish, lime, lettuce, tortilla chips, cilantro, onion
Instructions:
- Cook pork with garlic, onion, bay leaves, salt, and pepper. Reserve some broth.
- Add hominy to cooked pork and boil.
- Boil guajillo chiles; blend with garlic, tomato, onion, cumin, and reserved broth.
- Strain the sauce, add to pork, and season.
- Boil for 15 minutes.
- Serve with lettuce, onion, radish, lime, and tortilla chips.
Pozole’s origins date back to pre-Hispanic Mexico, where it was part of ritual feasts. The name comes from the Nahuatl “pozolli,” meaning frothy. It was originally made with maize and, according to historical accounts, sometimes meat from sacrificed prisoners. Today, pozole is a symbol of Mexican identity and is enjoyed with various meats and seasonings, depending on the region.