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Pozole
Mexican pozole gets its depth from blending dried chilies directly into the pork cooking broth rather than adding chili powder — a full 1.5 hours of simmering builds the base.
Total time
130 min
Prep
20 min
Cook
110 min
Difficulty
medium
Cuisine
Mexican
gluten-freehigh-protein
Ingredients
2 x 400g tinshominy, drained
800gpork shoulder, cubed
4dried chilies for the broth
Instructions
1
Simmer pork until tender, about 1.5 hours.
2
Reserve the cooking broth.
3
Blend dried chilies into the broth, return to a simmer.
4
Add hominy and shredded pork, simmer 20 minutes, serve with lime, cabbage and radish.
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