New Mexican Pozole with Pork & Hominy
Submitted by Noonieblue
Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year’s Eve.
YIELD
1 servingsPREP
60 minCOOK
120 minREADY
180 minPozole is a traditional New Mexican stew built on pork shoulder and hominy. The meat simmers for hours in a light chili broth until it is both chunky and shredded in the same pot. Hominy adds its distinctive chew and the chili powder is adjusted at the end so the heat stays mellow.
The recipe comes from family traditions in New Mexico where it appears on special occasions. The method is simple but the timing matters. You build flavor by skimming early, then letting the broth reduce just enough without losing too much liquid.
Chef Tips
- Skim the broth thoroughly in the first ten minutes. After that the scum stops rising and the broth stays clearer.
- Taste the chili powder before you add it. Store-bought blends vary and some are hotter than they seem once they cook.
- The meat will look different at the end. Some pieces stay in chunks while others shred. That mix is exactly what you want.
Variations
- Use a mix of pork shoulder and country-style ribs for more flavor in the broth.
- Add a pinch of Mexican oregano with the garlic if you have it on hand.
Ingredients
Directions
- Place the pork shoulder pieces in a large pot. Cover them with about 10 cups of cold water. Bring the water slowly to a simmer over medium heat, uncovered.
- For the first 10 minutes, skim off any foam or scum that rises to the surface. It will stop appearing after this point.
- Simmer the pork, partially covered, for at least 2 hours. Leave the lid slightly ajar so a little steam can escape. Add more water only if the level drops too low.
- Remove the pot from the heat. Take the pork pieces out of the broth and cut the meat from the bones. Discard the bones. Cut the meat into medium chunks roughly the size of stew meat and return it to the broth.
- Crush or mince the garlic. Add the hominy with its packing juice, the garlic, chili powder, and salt to the pot. Start with 2 tablespoons chili powder and adjust to taste. The amount given produces a mild pozole with standard store-bought powder. If you grind your own chiles they may be hotter.
- Return the pot to the heat and simmer, partially covered, for another 2 hours. By the end some meat will remain in chunks and some will have shredded. Skim the fat from the surface. Taste and add more salt if needed. Do not add other seasonings at this stage. The chili powder and garlic need the full cooking time to mellow.
- Serve the pozole with corn tortillas warmed in the oven for 10 to 15 minutes.
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