Pozole or Posole Rojo is a traditional soup or stew from Mexico made out of hominy and pork cooked in spices like cumin and peppers served with ca
- 1 kg pork shoulder, boneless cut into large chunks
- 4 cups glutinous corn kernels or hominy
- 8 cups chicken stock
- 2 cups boiling water
- 2 cups tap water
- 3/4 cup dried red chillies, seeded
- 1 green capsicum / bell pepper, seeded
- 1 tbsp ground cumin
- 1 tbsp dried oregano (preferably Mexican)
- 1 pc bay leaf
- 1 large white onion, chopped
- 6 cloves garlic, minced
- freshly ground black pepper
- diced avocado
- shredded lettuce (original recipe calls for cabbage)
- sliced radishes
- In a bowl soak dried red chillies in 2 cups of boiling water for at least 30 minutes.
- Place chillies, soaking liquid, green capsicum, 1/2 tsp salt in blender then blend until smooth. Strain in a sieve into a bowl discarding the solids. Set aside.
- Season and rub pork with cumin and salt.
- Prepare a Dutch oven, add oil then sauté onions and garlic.
- Add the pork and brown on all sides.
- Pour in the tap water, chicken stock, the blended chilli sauce (adjust the amount to the level of spiciness you like), oregano, bay leaf and salt. Bring it to a boil then reduce heat to low, simmer for 2 hours or until pork is tender.
- Add the glutinous corn kernels or hominy then simmer for 1 more hour or until pork is fork tender, add more water if needed. Shred the pork with fork, season with salt and freshly ground black pepper then serve with garnishes.