Pozole

Ingredients

• 700g pork shoulder, cubed
• 2 cans hominy, drained
• 1 onion, halved
• 5 garlic cloves
• 2 tbsp ancho or guajillo chilli paste (or 1 tbsp paprika + 1 tsp chilli)
• 1 tsp cumin
• 1 tsp oregano
• To serve: shredded cabbage, radish slices, lime, coriander, sliced chilli

Instructions

1. Simmer the pork with the onion, garlic and salt in 2 litres water for 1 hour until tender.
2. Stir in the chilli paste, cumin and oregano; cook 10 minutes.
3. Add the hominy and simmer another 20 minutes.
4. Adjust seasoning.
5. Serve in bowls with the toppings alongside.

Serving suggestions

• Let everyone build their own bowl.

Storage & reheating

Keeps 4 days; freezes well.

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