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How to make Pozole/ Como hacer Pozole

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Mexico's Bicentennial Celebration will take place at midnight on September 15, 2010. Contrary to what most people “know” about this historical event, this date is not the actual anniversary of the Mexican Independence from Spain, (which did not happen officially until 1821), but the celebration of the beginning of the rebellion against the corrupt, cruel and decadent Spanish colonial system.
That September 16, 1810, at dawn, the insurrection that was initiated by the leader of the so-called group "Queretaro’s conspirators ", the priest Miguel Hidalgo y Costilla, was what inspired the people of Dolores (currently in the State of Hidalgo, Mexico) to rebel. That night, Hidalgo delivered his famous "Grito de Dolores”. And the war for the Independence of Mexico started…
Our entire country will celebrate with festivities for several weeks, including various events such as parades, fireworks, folk festivals, art exhibitions, historical tours and displays, musical concerts and gastronomic shows. The mega event was baptized by Mexicans as "El Grito del Bicentenario"
Anyway, I know you didn’t stop here looking to know about our Mexican history and heritage, but to find out how to make the famous and delicious soup/stew called Pozole , which is just what I had in mind to celebrate the Bicentenario. If you have tried Pozole before, you know it is a tasty, filling, and above all, a nutritious soup. We usually eat this soup for dinner, and it’s a classic dish in Mexican Fiestas during the cold nights of winter. It is a favorite dish that must show off at the “Noche Mexicana” Fiesta this Independence day. Nothing more Mexican than a Pozole!
The original Pozole is made using dried Hominy and the pig’s head and neck bones. Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute. We are using canned hominy in this recipe since it is available at the supermarkets here in the States and buying dried Hominy and pig’s head meat is hard to find. This recipe is for a red pozole, even though in Mexico we also have white (with out the red sauce) and green pozole adding Salsa Verde. And yes, you can use chicken instead of pork for the soup if you prefer.
Note: Pozole can be refrigerated for up to 5 days, it taste even better, and it also freezes well.
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Ingredients:
For 6 generous servings and hopefully some leftovers :)

  • 4 quarts of water
  • 2 pounds cubed pork shoulder.
  • 1 pound pork spare ribs or baby back ribs
  • 3 cans (15 ounces each)White Hominy, drained and rinsed
  • 1 white onion cut in quarts
  • 8 large garlic cloves
  • Salt to taste
  • For the red sauce:
  • 5 Guajillo peppers cleaned, seeded, open flat, and deveined
  • 5 Ancho peppers cleaned, seeded, open flat, and deveined
  • 6 Garlic cloves
  • 1 medium white onion coarsely chopped
  • 2 Tablespoon vegetable or canola oil
  • 1/2 teaspoon dry Mexican oregano
  • salt to taste

For the Garnish:

  • 1 Head of lettuce finely shredded
  • 1 1/2 cup of onions, finely chopped
  • 1 1/2 cup of radishes sliced
  • Ground Chile Piquin to taste
  • Mexican oregano
  • Deep fried Corn tortillas (Tostadas)
  • Limes, cut in wedges
  • Optional : Avocado chopped

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Instructions:
1. Heat water in a large stock pot. Add onion, garlic,pork meat and spareribs. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone.
Season with salt when meat is almost done. While cooking, skim top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot.
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2. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion and garlic from the broth. Shred meat, and cover.
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3.Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
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4. Blend peppers using a blender or food processor with garlic cloves, chopped onion and oregano adding some of the water in which they were soaking. Puree mixture until smooth.

5.Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.
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6. Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through.pozole8
7. Serve Pozole in large soup bowls and place garnishes on the side as shown above.

Buen Provecho!

Mely

If you are looking for the recipe for Pozole Verde, press HERE.





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63 comments:

  1. Beautiful looking. Your photos are just excellent. I love posole. I just can't get over how neatly done this post is. Thanks for sharing.

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  2. Thanks for the recipe, I was looking for one like the Posole mine mother used to make and this looks a lot like hers.

    Muchas Gracias

    Sandra Pinto

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  3. Mely :
    Me dás poquito ?...sólo una cucharada !!! se me antoja muchísimo....!!!
    saludos
    PILY

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  4. mmm me encant el posole..apenas encontre hominy aqui en England..pero me estoy preparando para el posole de mi mama en california en la Navidad.

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  5. Que rico, yo tambien hize pozole para celebrar las fiestas patrias. Soy tu nueva seguidora, me encantaria que me siguieras tambien, mi blog es:
    http://superqtonthehill.blogspot.com

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  6. Thank you for making me hungry again, loving your post and pictures are great, looking yummy. Following you from LB, pass by and visit me as well at http://www.momstreehouse.com/, love for you to follow me too. : )

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  7. Looks delicious! and yes, i have a question... por que no vives cerca de mi casa, serias una exelente vecina, yummy!!!

    I'm your new follower (Blogs by Latinas)
    Ruth
    http://ruthsimplelife.blogspot.com/

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  8. Excellent dish and so perfect for celebrating this Mexican festivities! I love your blog! It is so inspiring and full of delicious and authentic Mexican food — real Mexican pride!

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  9. It's great to learn about Mexico history. Wish you a joyful celebration.
    And this soup sounds definitely nutritious. I love the flavors in it, perfect for winter. I will try it with chicken.

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  10. I have never had Pozole before - it looks delicious! I really enjoyed your post - I love learning about other people's traditions. I'm looking forward to trying Pozole using your recipe, and I must say how grateful I am that you substituted pork shoulder for pig's head meat!!

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  11. Mely, I am so thrilled that you linked your posole to Simple Lives Thursday. I absolutely adore your blog and visit often hoping for more updates as each of your posts are WONDERFUL! I have made your chorizo many times and do plan on sharing it on my blog. Of course I will link back to Mexico in My Kitchen. Thank you so much Mely for joining in and sharing your traditional recipes!! Un beso!

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  12. Thank you all for stopping by this humble kitchen.
    I love visiting your blogs, reading about your life, travels, your talents in the kitchen, art or writing.
    I am glad to have this window to a little piece of your life.

    Thank you, thank you and than you.

    Love,

    Mely

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  13. We roasted a whole pig once and tossed the head when it was all done - oh, it makes me sad to think I didn't know you could eat it. This soup sounds amazing!

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  14. This was a really pretty and enjoyable post. Isn't it true that every group or geography or culture has comforting food with similar qualities. Stews are a subset of those foods. By the way, I grew up in Oregon, but my mother considered herself a Southern Woman having grown up in southern Oklahoma and her cooking in the 1950s included the use of yellow hominy. I still make one of her recipes, a beef, tomatoe and hominy stew with cheese melted overtop. We are all the same in many ways, but our differences are interesting and fun. I'll visit your blog again.

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  15. Hello just found you from Simple Lives Thursday, this will be fun, learning authentic food. Thanks so much

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  16. My grandma grew up eating pozole in New Mexico, but after she married my grandpa from Michoacan she would only make his favorite menudo. I wonder if cabbage instead of lettuce is a New Mexico thing? They also use dried corn called chicos, but it's kind of hard for me to find around here so I usually end up using canned hominy.

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  17. This was a wonderful introduction to your blog. I found you by chance, but I am so glad I did. I'll be back often. I love the food and recipes you feature here. I hope you are having a great day. Blessings...Mary

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  18. love the history and great soup for the whistles about 15-20 minutes or just use canned chick peas lol Rebecca

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  19. Mely, ya veo que haz estado publicando y yo sin venir! Ya me suscribí para que no me pase esto.
    Al ver tu pozole se me volvió a antojar! y es que uno no se harta, al menos yo, no me harto de comer pozole. Nosotros también tuvimos pozole para nuestra noche mexicana de Bicentenario. La fiesta que nos dio nuestro Presidente, espectacular! la vieron? Fue muy emocionante, sorprendente, y de acuerdo con la celebración del bicentenario, grandiosa!

    Besos.

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  20. I love pozole and something about the radishes and cabbage and fresh squeezed lime that you addin the end just makes it super. Its a soup I have been making for ten years. I never tire of it and have to make it at least once a winter. Super!

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  21. mMi querida mely lindas recetas hermana
    saludos paar ti ummmmmmmmmm qrico
    quiero uand e taquitos de cecina

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  22. I always wanted to make pozole. And today I tried your recipe. Oh! Boy! It is soooo good.
    Next time, I will double the recipe to freeze some in small containers.

    Thank you.

    Andres Lopez

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  23. why does it look so greasy?? is there any way i can make it without it turning out so oily?

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  24. Hello Anonymous.... :)

    What looks like fat in the bowl floating around is ground dry oregano and dry chile peppers. But if your broth is greasy you can skim the fat allowing the broth to cool off and remove the solid fat that will be at the top of the broth. In case you do not have time to chill the broth. You can remove some of fat using a spoon or using a turkey baster.
    If you use only pork pulp meat you will hardly get any fat in your broth but will still have a tasty dish.

    Thanks a lot for visiting and happy cooking.

    Mely

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  25. Good Morning!

    I was just looking for a pozole recipe yesterday as I have some yellow and white dried hominy in my pantry that I picked up in Texas awhile back. I lived in NM for awhile and pozole was one of my favorite meals that I had there. I don't think I will be using the traditional pig's head in mine but will use your recipe to get me started. Thanks so much for posting your wonderful recipes! I found your blog through Mom's Sunday Cafe and I'm your newest follower. I look forward to getting to know you! Candace

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  26. Hello Candace,

    Thank you for becoming a follower. There has been some people from NM commenting about the Pozole from there. I hope this is as good as the one cooked in NM.

    Have a great weekend!

    Mely

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  27. Mely ayer mi hija me hizo un pozole exprés! Con lata de maíz, pero nos fijamos que fuera mexicano (escogimos uno marca Corina) muy bueno. Llegando, el pozole estuvo a los 25 minutos listo! mm mm

    Besos.

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  28. Gorgeous pozole, Mely! Another one of my favorite things...our versions are very similar. Thanks for the fun bit of history, as well. My hubs is from Queretaro! So glad you shared this w/ the hearth and soul hop this week =)

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  29. This looks like my Mexican "mama" made it when I lived in Guadalajara 30 years ago. Thanks for the memories! I will give this a try, but I'm concerned that I won't be able to find guajillo chiles locally. Can I substitute another kind? Dios te bendiga!

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  30. thank you for the posting of the pazoli, but i can not find the chiles here in warren pa,, and i cant find the can chile sauce, i am so sad because i reallly want pazoli,,my kids looked even in astabulia ohio and mentor and cant find any there, what can i do we miss our pazoli we had it often in california

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  31. Hello Anonymous from Warren, PA.

    There is a Latin store in Warren. The name is: "La Fiesta of Warren" is located at 220 Pennsylvania Ave West.

    I am pretty sure they carry everything to cook a good pozole.

    Mely

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  32. Mely I thinK Warren can made pozole without chile ancho, White! Anyway, it is delicious!


    Cheers!

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  33. We eat pozole every Sunday. I love it, I was looking for a different way to make it.I am Puerto Rican and my husband Mexican and I notice when I go to certain places it tastes almost like Menudo, but I cant find a different recipe. We think it may be because of the lengthy process some restaurants just make menudo and then distribute it by order within each individual customer for menudo and pozole. I am definently a fan and will keep making pozole and perfecting til its perfect, so when Im like 80

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  34. I made this recipe for my family on New Years Eve and everyone loved it. It was so yummy. They couldn't believe that I (white girl) made this for my husband and his family (Hispanic). They were so impressed

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  35. I am sure it was your personal touch in seasoning the soup that made it special for them.

    Happy 2012 and happy cooking!

    Mely

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  36. Thank you so much for this recipe, I go to our local tacaria on Sundays and for the price I said I can do that myself.Well thanks to you I did in.You give great instructions, it came out perfict for Christmas breakfast,I made it again yesterday. I made extra chili sauce this time to freeze becouse that is so messy DELISHES

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  37. Thank you so much for this recipe, I go to our local tacaria on Sundays and for the price I said I can do that myself.Well thanks to you I did in.You give great instructions, it came out perfict for Christmas breakfast,I made it again yesterday. I made extra chili sauce this time to freeze becouse that is so messy DELISHES

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  38. Hello Julie,

    Great work! You will see how the flavor intensifies when you reheat your sauce. You can also freeze the soup.

    Have a great week.

    Mely

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  39. Hello,

    I tried this recipe a couple days ago and it came out so good. I wanted to learn how to make for my husband because this is his favorite dish. I loved it and he asked if i could make it for his birthday for him and his brother. it was so easy to make and thank you so much for sharing. it was absolutey delicious. Two thumbs up...thanks again

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  40. Hello Celia,

    Thanks for taking the time to let me know how the recipe worked for you. I am glad your family enjoyed.

    Mely

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  41. Are you from Veracruz? My high school boyfriends mother used to make alot of the same recipes as you. I've been trying for years to copy them

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  42. Are you from Veracruz? My high school boyfriends mother used to make alot of the same recipes as you. I've been trying for years to copy them

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    Replies
    1. Hello Sooney24,

      My mother is from Veracruz, I grew up with that kind of cooking, even thought I am from Tamaulipas. I had lived 3 times in the State of Veracruz in my adult life. Once in Veracruz, Ver, and twice in the south of the state.

      If you are looking for a recipe please let me know.

      Mely

      Delete
  43. I'm so glad I found this. I've seen some recipes, but none ever seemed right. I followed this recipe tonight, and it was just amazing! I think with a little practice, I will be able to make it taste almost as good as my favorite restaurant pozole. Pozole has been one of my most favorite soups for many years, but I never had anybody that could teach me before. This means a lot to me- I really can't thank you enough. -Tanya in Oregon

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    Replies
    1. Hello Tanya,

      I am glad you are finding this recipe helpful. You can make large batches and freeze it. it taste even better even after some months in the freezer.

      Mely

      Delete
  44. I also wanted to thank you for sharing this recipe. We are hosting Christmas at our house this year. My husband's family is Mexican, and he mentioned having pozole for Christmas. You should have seen how their eyes lit up! So, even though I am not very familiar with authentic Mexican cooking, I decided I was going to try and make the pozole instead of finding a place to buy it. I chose this recipe after browsing through many and I am very glad I did. Except for using only pork shoulder and adding more chiles per my husband's request (his family likes it very spicy, I thought it was delicious even before I added more chiles, though!), I followed the recipe just as you wrote it. I froze what I made to save for Christmas and I'm going to make another batch to freeze. I can't tell you how pleased I am to have a good recipe that I can make ahead and freeze. I do have one question. Is it ok that I froze the hominy along with the soup or, for the next batch, should I wait and add the hominy in when I am ready to serve it?
    Anyway, thank you again. This was a fun experience and I kind of felt like Tita from the book, "Como Aqua para chocolate" while I was standing there cooking. :)

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    Replies
    1. Hello Christie,

      Thanks for your kind comment. I usually freeze the Pozole with the Hominy in it. But if you prefer to add it while reheating it that is also a good idea.

      Mely

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  45. I made this recipe tonight and it was delicious! Thanks so much for posting it! Happy New Year!

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    Replies
    1. Hello VIoleta,

      I am so glad you enjoyed the recipe. Thank you for coming back to comment about it.

      Happy New Year, to you too!!!

      Mely

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  46. I haven't had this in about 30 years I am so excited to make this!!

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    Replies
    1. Hello Lori,

      Thanks for your comment. Hope you enjoy it!

      Mely

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  47. How much dried hominy would you use in this recipe? Would you boil in the broth?

    Thanks and look forward to making it soon!

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    Replies
    1. For this recipe 1/2 Lb. of dry hominy with will be enough. Cook in water first, then rinse to add as the recipe directions.

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  48. Thank you, so much, for this recipe. It's just like my mom's!

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    Replies
    1. Hello Chris Hall,

      I am glad you like it, but more that it tastes just like your mom's.

      Mely

      Delete
  49. Thank you for sharing this, my family is from Durango, Mexico but my mom rarely ever made pozole. I am really excited to make it!

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    Replies
    1. Hello Gladys,

      I hope you enjoy it as much as we do at home.

      Delete
  50. Mely, I made your pozole for my mom and dad and they loved it! It's delicious.

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    Replies
    1. Hello Gladys, It's nice to hear your parents enjoy your cooking.
      Thank you for taking the time to tell us about it.

      Mely

      Delete
  51. Hi,I need your help! I made my sauce and made it in a big quantity so I would have extra for next time now I do not know how much sauce to put in your recipe for the normal soup pot.would you be able to tell me approximately how such sauce in cups or oz. you normal recipe yields?
    thank you for your help,
    Julie

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    Replies
    1. You will need about 3 cups of the sauce. Add 2 1/2 first and simmer for 10 minutes, then taste the soup, if you feel that it needs more flavor add 1/2 cup more. I hope this helps you.

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  52. Living in Southern California you would think that many people love Menudo, but not really! My side of the family always has Menudo for New Years and since Casey and I have been back from Bosnia we (more like myself) wanted to have Menudo for this New Year! Not many people ate any because of the tripe. So, I will be testing out this recipe for our following New Years gatherings! Thanks Mely for being faithful to your followers that try and keep our Mexican roots in our families!

    -Vanessa

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    Replies
    1. Hello Vanessa,
      It's glad to know you are back in the States. You should try this recipe. It's a favorite for everyone and you can even could it in advance since it taste better when you reheat it.

      Saludos!

      Delete

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