Pozole
Ingredients
Servings: 10–12
For the Pork
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6½ lb (3 kg) pork shoulder or pork butt, cut into large pieces
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2 lb (1 kg) pork ribs (optional, for extra flavor)
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1 onion, halved
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8 garlic cloves
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4 bay leaves
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1 tablespoon salt (or to taste)
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Water to cover
For the Broth
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1 cup Salsas y Curtidos de Chihuahua Mixed Salsa
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2 tablespoons vegetable oil
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2 (108 oz) cans hominy, drained and rinsed
Garnishes
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Shredded cabbage
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Thinly sliced radishes
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Chopped onion
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Mexican oregano
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Lime wedges
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Tostadas
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Avocado (optional)
Instructions
1. Cook the Pork
Place the pork, onion, garlic, bay leaves, salt, and enough water to cover everything in a large pot.
Simmer for about 2½–3 hours, or until the meat is fork-tender. Remove the meat, shred it into bite-sized pieces, and reserve the broth.
2. Prepare the Broth
Heat the vegetable oil in a large pot.
Add 1 cup of Salsas y Curtidos de Chihuahua Mixed Salsa and cook for 3–5 minutes, stirring occasionally to enhance its rich roasted flavor.
Pour in the reserved pork broth and stir well.
3. Finish the Pozole
Add the hominy and simmer for about 20 minutes.
Return the shredded pork to the pot and cook for another 15–20 minutes.
Taste and adjust the salt if needed.
Serve
Serve hot and let everyone garnish their bowl with:
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Shredded cabbage
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Radishes
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Chopped onion
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Mexican oregano
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Fresh lime juice
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Crispy tostadas
For an extra burst of authentic flavor, top each bowl with an additional spoonful of Salsas y Curtidos de Chihuahua Mixed Salsa.
🌶️ Chef’s Tip
The secret to this recipe is using Salsas y Curtidos de Chihuahua Mixed Salsa instead of preparing a traditional dried chile sauce. It delivers authentic roasted flavor while saving time, making homemade pozole easier than ever without sacrificing taste.
