Ingredients
Equipment
Method
Step-by-Step Instructions
- Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Soak the toasted chiles in hot water for 20 minutes to soften.
- Blend the soaked chiles with garlic and some soaking liquid until smooth, then strain for a velvety sauce.
- Sear pork chunks in a Dutch oven over medium-high heat for 5-7 minutes until browned.
- Combine strained chile sauce, water or broth, bay leaves, and oregano with seared pork and bring to a boil.
- Simmer the mixture for 2 to 2.5 hours until the pork is tender.
- Add rinsed hominy to the pot and simmer for an additional 30 minutes.
- Shred the pork and return it to the pot, stirring to combine.
- Taste and adjust seasoning with salt and pepper and serve hot with toppings.
Nutrition
Notes
Pozole is customizable with various toppings, which enhances the overall experience. It is a great dish for gatherings and is gluten-free.
