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Pozole Sonorense

Pozole Sonorense
  • Prep 60 min
  • Total 1 hr 45 min
  • Ingredients 20
  • Servings 8
One of the things that connect me to my culture and my traditions are the dishes with which I grew up. That is why today I’m sharing with you my great grandmother’s secret Pozole Sonorense recipe. It is a part of her legacy to her daughters and now I am sharing it with a generation. This dish brings me a lot of great family memories; I still picture in my mind my great aunt Julieta who I nicked named “Tia Titi” cooking this delicacy, following step by step her own mother’s recipe and mixing dough for fresh homemade flour tortillitas. I invite you to enjoy my family’s recipe. I hope that you will create your own memories in your own kitchen as you cook it for the ones you love. Let’s cook!

Ingredients

To cook the pork:

  • 2 lbs fresh pork loin (cooked pork shrinks make sure cut into use big chunks)
  • 4 garlic cloves
  • 3 bay leaves
  • 4 cups of chicken broth
  • 2 teaspoons of Mexican dried oregano
  • 1 tablespoon of ground cumin
  • 2 teaspoons of chicken base stock or cubes

For cooking the beans and wheat:

  • 2 lbs of dried pinto beans (presoaked in water for 24 hours prior cooking)
  • 2 cups of organic whole wheat (presoaked in water for 24 hours prior cooking)
  • 4 cups of water
  • 1 white onion
  • 3 garlic cloves
  • 2 tablespoons of corn oil

For the Pozole:

  • 4 to 6 cups of cooked pinto beans and wheat
  • 1 1/2 lbs (approximately) of cooked and shredded pork loin
  • 3 to 4 cups of the broth used for cooking the pork (strain to remove debris)
  • 1 to 2 cups of water if needed
  • 4 Poblano peppers peeled and deveined cut in thin strips

To serve and garnish:

  • 2 cups of crumbled white cheese, preferrably Queso Fresco. (alternately Monterrey Jack)
  • Flour tortillas

Directions

  • 1
    For cooking the pork: Season pork with cumin, oregano and salt, to taste. Brown the pork in a large pot using corn oil over medium heat; add rest of ingredients. Cook the pork until it is done, approximately 1 hour or until tender. While warm shred using two forks. Strain the broth as you will use it for the pozole soup. You can cook and prep the pork a day in advance.
  • 2
    For cooking the beans and the wheat: Clean the beans making sure there is no debris, and rinse them with water. Place the beans, wheat and rest of the ingredients in a large pot and cook for 2 to 3 hours until tender.
  • 3
    For cooking the pozole: Use a big soup pan; combine the cooked beans and wheat with the shredded pork and the chile Poblano strips. Add the broth pork where the pork was cooked, water and salt, as desired. Let simmer for 1 hour over low. The more you simmer it the better the dish will taste, so keep it at a lower flame and be patient, flavors need time to develop.
  • 4
    To serve: Serve soup in a bowl, garnish with crumbled queso fresco and accompany with warm flour tortillas.

  • Soups need time to develop their flavors. Be patient and cook your pozole at a low flame. As with any traditional recipe, it requires time and effort but the results are amazing. To save time you can begin cooking a day in advance.

No nutrition information available for this recipe

  • One of the things that connect me to my culture and my traditions are the dishes with which I grew up. That is why today I’m sharing with you my great grandmother’s secret Pozole Sonorense recipe. It is a part of her legacy to her daughters and now I am sharing it with a generation. This dish brings me a lot of great family memories; I still picture in my mind my great aunt Julieta who I nicked named “Tia Titi” cooking this delicacy, following step by step her own mother’s recipe and mixing dough for fresh homemade flour tortillitas. I invite you to enjoy my family’s recipe. I hope that you will create your own memories in your own kitchen as you cook it for the ones you love. Let’s cook!
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