- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 375 kcal
Quick summary
“Pozole is a traditional broth of Mexican gastronomy made with golden pork, hominy corn, and chicken broth flavored with garlic, onion, cumin, and chili powder. Cooking over low heat for an hour softens the fibers of the pork leg or shoulder and releases collagen into the broth. The corn kernels expand during boiling, creating a dense and comforting consistency. Finished with lemon slices and fresh cilantro leaves in the bowl, it delivers a rich and aromatic meal for four people.”
What you need to know
- Brown the pork cubes over medium-high heat to form a caramelized crust before adding the liquids.
- Cook over low heat for about 1 hour to soften the pork meat and concentrate the broth flavors.
- Add cumin and chili powder during the reduction so the spices incorporate into the corn.
Ingredients
Main
- 500g of pork (leg or shoulder) cut into cubes
- 300g of hominy corn (or corn for canjica)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon of cumin powder
- 1 tablespoon of chili powder
- 1 liter of chicken broth
- Salt to taste
- Lemon and cilantro to serve
Instructions
Principal
- In a large pot, heat a little oil over medium heat and add the onion and garlic, sautéing until golden.
- Add the cubed pork meat and cook until it is well browned throughout.
- Add the hominy corn and chicken broth to the pan, mixing well.
- Cook over low heat and add the cumin and chili powder, stirring occasionally.
- Season with salt to taste and let it cook for about 1 hour or until the meat is very tender.
- If necessary, add more water to maintain the desired consistency.
- Serve hot, accompanied by lemon and chopped fresh cilantro.
- Garnish with tortillas or corn chips when serving.
Chef's tips
- Let the hominy corn soak in water for 12 hours and pre-cook if you do not use the ready-made canned version.
- Remove excess fat from the surface of the broth with a ladle during boiling to keep the broth light.
- Adjust the amount of liquid by adding boiling water little by little if the broth reduces beyond the desired point.
Variations
- Green Pozole: use green sauce of tomatillos, cilantro, and blended green peppers in place of red pepper.
- Chicken pozole: replace the pork with chicken thighs cooked in their own broth with the corn.
- Pozole with cabbage: add thin strips of raw white cabbage directly to the hot bowl when serving.
Substitutions
- Pork leg can be replaced by pork shoulder, pork loin, or pork ribs cut into pieces.
- Hominy corn can be replaced with white corn for canjica cooked in a pressure cooker until soft and al dente.
- Traditional chili powder can be swapped for sweet paprika combined with half a spoon of hot paprika.
How to store
Store in a sealed container in the refrigerator for up to 4 days. The flavor of the spices and corn develops during the rest; reheat over low heat in the pot until it reaches a gentle boil before serving.
Can it be frozen?
Freeze in a sealed container for up to 90 days at 18°C below zero. Thaw in the refrigerator and reheat in the pot until boiling, adding fresh chopped cilantro and lime when taking off the heat.
What to serve with
Serve in deep bowls accompanied by tortillas or crunchy corn chips, slices of raw radish, dried oregano, and lemon wedges to squeeze at will over the hot broth.
Frequently asked questions
Why are radish and cabbage served raw with pozole?
The crunchiness and freshness of these vegetables contrast with the unctuous richness of the cooked pork and the density of the hot broth, cleansing the palate with each bite.
Should the pozole broth be thin or thick?
Pozole has a substantial broth consistency, thicker than a common soup due to the starch released by the corn, but maintaining plenty of free liquid to be eaten with a spoon.
What is hominy corn and how to substitute it in Brazil?
Hominy is dried white corn subjected to the nixtamalization process. In Brazil, the best equivalent substitute is white hominy corn, which must be soaked and cooked until tender.
Which pork cut results in a tastier pozole?
Cuts with a balance of meat and fat like leg, shoulder, or pork collar are ideal, as they release rich juices that thicken the broth without drying out during the slow cooking of one hour.
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