Mushroom Free Easy Pozole
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Learn more →Ingredients
6 servings
- 2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp dried oregano (preferably mexican oregano)
- 1 tsp ground cumin
- 6 cups low-sodium chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
For serving
- 2 cups shredded green cabbage
- 6 radishes, thinly sliced
- 2 limes, cut into wedges
- ½ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped (optional)
- dried oregano, for serving (optional)
Instructions
- 1
Season the pork cubes all over with the salt and black pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the pork in a single layer (work in two batches if needed to avoid crowding) and sear, undisturbed, for 3–4 minutes per side until deeply browned on at least two sides. Transfer the browned pork to a plate and set aside.
- 2
Reduce the heat to medium. Add the roughly chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the smashed garlic and cook until fragrant, about 1 minute.
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