Pozole
Margarita learned to love pozole from her grandma and has had the luck and pleasure of cooking it numerous times with her mum in Guadalajara, Mexico. However, after moving to Berlin, she had to rely on my own skills to concoct this traditional Mexican dish.
Pozole is a popular choice for celebrations such as Independence Day, Revolution Day, Christmas, and New Year’s Eve, but it’s also a go-to meal for any day of the week (or every day of the week if you cook enough). While it’s typically served as dinner, in Guadalajara it’s not uncommon to enjoy pozole for breakfast as well. To Mexicans, pozole is more than just a soup — it’s a full dish complete with meat, carbs, a hearty broth, and topped with veggies.
This version is the white pozole, or pozole blanco in Spanish, but you could also find red and green variations.
Ingredients
Yields 20 portions
To cook the pozole
- 1½ kg of dried hominy
- 600–800 g of porkwithout fat and bones
- 600–800 g of porkwith fat and bones
- 1 onion
- 1 full head garlic
- salt
To serve the pozole
- salsa de chile de arbol
- iceberg salad
- radishes
- onions
- limes
You will need
- 8 liter pot
- big bowl for soaking the hominy
Directions
To cook the pozole
- In a big bowl with a lot of water, soak the hominy overnight.
- Rinse the hominy.
- Peel the onion, and rinse the garlic (remove the outer layers if they are ugly and dirty).
- In a very large pot filled up to 2/3 with water set on high heat, put the onion and the garlic, and bring to a boil.
- Once the water is boiling, add the hominy, reduce the heat to medium, and cover the pot. Make sure that the water is always boiling, and adjust the heat if necessary. Also, make sure that there‘s a lot of water at all times, and add more boiling water if necessary.
- Cook until the hominy is tender, for 2–3 hours.
- Cut the meat into smaller pieces (about the size of an apple).
- Add the meat to the pot, add salt, and cook until the meat is tender (falling from a bone), for about 1–3 hours.
To serve the pozole
- Cook salsa de chile de arbol.
- Prepare the garnishes. Iceberg salad: cut into thin stripes. Radishes: trim the ends, and cut them into small dice. Onions: peel, and cut into small dice. Limes: quarter.
- Serve the pozole plain with all the garnishes — chili de arbol sauce, iceberg salad, radishes, onions, and limes — on the side, so each person can choose what they like and how much.
Notes & tips
Margarita has learned this recipe from her abuelita.
Explore ingredients
Ingredients explorer
Name | Kind | Season | Contains |
---|---|---|---|
Dried hominy | Vegan | ||
Garlic | Vegan | ||
Iceberg salad | Vegan | ||
Lime | Vegan | ||
Onion | Vegan | ||
Onion | Vegan | ||
Pork | Meat | ||
Pork | Meat | ||
Radish | Vegan | October November | |
Salsa de chile de arbol | Vegan | ||
Salt | Vegan |
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