Recipe by Isabel
"Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas."
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pasilla chile peppers - stems, seeds, and veins removed
ancho chile peppers - stems, seeds, and veins removed
guajillo chile peppers - stems, seeds, and veins removed
water, to cover
white onion, chopped
Roma tomatoes, chopped
1 (3 1/2) pound
pork shoulder, cut into several large pieces
salt to taste
2 (15.5 ounce) cans
white hominy, rinsed and drained
I have been looking for a great pozole recipe for a long time, and this is it! I made a few modifications: I used 2 lbs of pork stew meat (already cut in chunks), and 1 1/2 lb pounds of espinazo (pork back bones), no pasilla on hand, so added 4 ancho and 4 guajillo, increased the garlic to 4 cloves. For the final step, I used a 32oz container of chicken broth and added 6 more cups of water because I used a 6lb can of hominy. The flavor is amazing! Don't forget to garnish with shredded cabbage, chopped onion, chopped radishes, and lime or lemon juice. I will definitely make this again.
This recipe was okay, but the best way to make pozole is to omit the canned hominy, and buy the fresh/frozen variety. I find it in my frozen veggie aisle at my supermarket. It takes a bit longer to make, but well worth the effort.
Don't like having to put the dish in a seperate pot from the slow cooker - I just added in the hominy and let it go for half an hour on high. Other than that, this was great!
This is a wonderful pozole. The only change I made was using homemade chicken stock. Oops, I also didn't do the last step....by accident. i just threw the hominy in the crockpot and heated it that way. I did not know if the peppers were fresh or dried, but I was only able to find one of the chilis fresh and so I used dried for the two other chilis. This is terrific and I will make it again and again. Thanks so much for sharing Isabel!
I use this recipe a lot and then add hot sauce to everything! Love it!!!
Homemade red sauce is amazingly easy and so much better than canned. Found all the chilies easy at the local Mexican Market. My husband loves Pozole and has been eating it all his life. However, he had never had it with the homemade red sauce. He said it was a winner! Best ever!
2nd time making this... I tweaked it. I doubled the garlic, used 2 chicken breasts instead of pork & did 2 guajillo, 2 pasillo ancho & 2 New Mexico chilis. My kids loved it... Oh & if you can find it Goya hominy is much softer than other brands...
* Percent Daily Values are based on a 2,000 calorie diet.
Pozole in a Slow Cooker
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 240
** Calories from Fat: 122
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