Pozole – made with pork and hominy in a red chili broth, this Mexican Pozole is easy to make and full of the perfect blend of flavors that is sure to please the senses.
Ok, y’all know how I love my local Dutch Brothers coffee shop. For those of you that don’t know what Dutch Brothers is…well, it’s like Starbucks BUT better! Their moto is all about being positive and lovin’ life. They strive to make everyone happy. Literally, as a customer you aren’t a number; in their eyes you’re a friend, they make conversation with you, ask about your day and so on; and if your like me they know you by name. I drive thru and I am masking ‘what’s on the menu today?’ because they know I am a food blogger and they follow my posts. And right about now you’re probably thinking what the heck does Dutch Brothers coffee have to do with Pozole? Well, y’all can thank Miss Sarah, on of my favorite Dutch Bros employees, for the inspiration of my version of Pozole. During one of our conversations she mentioned she would love a good pozole recipe and so I took it upon myself to deliver! Yay Sarah! Seriously, thanks to her I made a dish that I never thought I would ever attempt.
Now, some of y’all may have never heard of Pozole and let me tell y’all you’re not alone! This is not a dish that is found easily in Mexican restaurants, at least not around here. It is a simple Mexican soupy stew made with pork and hominy and seasonings giving it a hearty red chili flavor.
- 3 Tbsp olive oil
- 1 lb pork loin, cubed bite-size
- 1 cup white onion, chopped
- 1 Tbsp garlic, minced
- 5 cups chicken broth
- 1 (14.5 oz.) can red chili sauce
- 1 (2 lb) bag white hominy, drained
- 1 (4.5 oz.) can chopped green chilies
- 1 bay leaf
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp spanish paprika
- 1 Tbsp lime juice
- 1 bunch fresh cilantro, chopped
- Diced onions
- Sliced radishes
- Shredded cabbage
- Lime Wedges
- Heat oil in large pot on medium heat.
- Add pork, onion, and garlic; sauté 5 minutes searing pork on all sides.
- Stir in broth, red chili sauce, pozole, green chilies, and spices.
- Bring to a boil on high heat; cover and reduce heat to low; simmer 45-60 minutes; until pozole (hominy) is tender.
- Stir in lime juice and cilantro.
- Serve with add-ins.
- Canned hominy can be used instead in which case add it and only simmer for 20 minutes.