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Monterrey-Style Pozole

  • Prep 10 min
  • Total 3 hr 0 min
  • Ingredients 12
  • Servings 4

Ingredients

3
pork loins
16
quarts water
1/2
onion
2
garlic cloves
15
dried guajillo chiles, stems removed and seeded
Salt to taste
1
(8 oz) can white hominy, drained and rinsed
1
teaspoon dried Mexican oregano
1/2
teaspoon cumin

For garnish:

1/4
cabbage, finely chopped
2
radishes, thinly sliced
Lemon wedges

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use lettuce instead of cabbage.

The chilly autumn mornings are here, and it's the perfect time to enjoy spicy stews and soups. If you ask me, there's nothing like a steamy bowl of Monterrey-style pozole for breakfast after a long night out… especially after New Year's! Families typically gather around hot pots filled with pozole and garnish it with chopped cabbage, thinly sliced radishes, freshly chopped onions and strong oregano flakes. I recommend accompanying this soup with corn tortillas to give yourself the perfect start to the new year!

I suggest you accompany the pozole with Mexican bolillo bread. Delicious!

Directions

  • 1 In a large stockpot over medium heat, boil the pork loin in 16 quarts of water with the half onion and 1 garlic clove for approximately 1 1/2 to 2 hours, or until the pork is tender.
  • 2 Remove the pork from the broth and set aside. Let the broth cool but do not discard.
  • 3 In a large saucepan, boil 5 cups of water. Add the hominy and dried guajillo chiles in boiling water for 5 minutes until the chiles hydrate and become tender.
  • 4 In a blender, combine the guajillo chiles, 1 garlic clove and salt to taste. Blend until smooth. Run the chile sauce through a strainer and discard any leftover skin and seeds. Add the chile sauce, oregano and cumin to the pork broth.
  • 5 Cook for 15 minutes or until all ingredients have combined.
  • 6 In a large bowl, shred the pork loin to bite-sized pieces with hands or two forks. Place the shredded pork back into the broth and cook for 10 more minutes. Garnish with chopped cabbage, radishes and a squeeze of lemon juice, and serve immediately.

The chilly autumn mornings are here, and it's the perfect time to enjoy spicy stews and soups. If you ask me, there's nothing like a steamy bowl of Monterrey-style pozole for breakfast after a long night out… especially after New Year's! Families typically gather around hot pots filled with pozole and garnish it with chopped cabbage, thinly sliced radishes, freshly chopped onions and strong oregano flakes. I recommend accompanying this soup with corn tortillas to give yourself the perfect start to the new year!

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 28, 2015

The chilly autumn mornings are here, and it's the perfect time to enjoy spicy stews and soups. If you ask me, there's nothing like a steamy bowl of Monterrey-style pozole for breakfast after a long night out… especially after New Year's! Families typically gather around hot pots filled with pozole and garnish it with chopped cabbage, thinly sliced radishes, freshly chopped onions and strong oregano flakes. I recommend accompanying this soup with corn tortillas to give yourself the perfect start to the new year!