Mexican Pozole

Ingredients

• 800g pork shoulder, cubed
• 1 onion, 4 garlic cloves
• 2 cans hominy, drained
• 3 dried chillies (ancho or guajillo), soaked
• 1 tbsp oregano
• 1 tbsp cumin
• 3 tbsp oil
• 2 litres stock
• To serve: shredded cabbage, sliced radish, lime, avocado, tortilla chips, oregano

Instructions

1. Brown the pork in oil; set aside.
2. Soften the onion and garlic.
3. Blend the soaked chillies with a little stock; add to the pot.
4. Return the pork with the stock, hominy, oregano and cumin.
5. Simmer 1.5 hours until the pork is tender.
6. Serve with all the garnishes for diners to add.

Serving suggestions

• Set the garnishes out family-style.

Storage & reheating

Keeps 4 days; better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions