Savory Texas-Style Pozole
Indulge in the rich, comforting flavors of Texas with this savory Pozole recipe. A hearty stew bursting with tender pork, hominy, and fragrant spices, it's perfect for gatherings and celebrations. The blend of spices and fresh garnishes like radishes, cilantro, and cabbage creates a delightful balance that brings a taste of Texas to your table. Enjoy it as a main dish that warms the soul, and feel free to customize the toppings to suit your guests' preferences!
6
Servings
500
Calories
13
Ingredients
Ingredients
Pork loin rib ends
3 lbs (none)
Boneless pork shoulder
4 lbs (cut into 1-inch pieces)
White hominy
3 (28 ounce) cans (drained and rinsed)
Red onion
1 (diced)
Olive oil
2 tablespoons (none)
Dried ancho chiles
6 (none)
Garlic cloves
4 large (minced)
Ground cumin
2 teaspoons (none)
Dried oregano
1 tablespoon (none)
Sea salt
1 tablespoon (none)
Cilantro
1 bunch (chopped)
Radishes
8 (thinly sliced)
Red cabbage
1/2 head (shredded)
Instructions
1
1. In a large pot, bring 4 quarts of water to a boil. Add the pork rib ends and cook for one hour. Strain the liquid and reserve it, discarding the rib bones.
2
2. In a separate bowl, boil 2 cups of water and pour it over the dried ancho chiles. Place a plate or smaller bowl on top to keep the chiles submerged and steep for 30 minutes.
3
3. After steeping, drain the liquid from the chiles, removing any seeds and stems. Add the chiles to a blender with the reserved steeping liquid. Blend until smooth.
4
4. Cut the boneless pork shoulder into 1-inch pieces. Heat the olive oil in a large pot over medium-high heat. Add the pork shoulder in batches, browning on all sides. Once browned, transfer the pork to the pot with the reserved rib broth.
5
5. To the pot, add half of the diced red onion, the hominy, and all the spices (cumin, oregano, sea salt) along with the blended chile mixture. Stir well to combine.
6
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about three hours, or until the pork is tender and easily shredded.
7
7. Serve the pozole hot, garnished with shredded red cabbage, thinly sliced radishes, and chopped cilantro for an added crunch and freshness.
Nutrition Information
25g
Fat
38g
Carbs
37g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Texas-Style Pozole?
It is a hearty Texas-inspired stew featuring tender pork, hominy, and a blend of fragrant spices like cumin and oregano, garnished with fresh vegetables.
What types of pork are used in this recipe?
This recipe uses 3 lbs of pork loin rib ends and 4 lbs of boneless pork shoulder.
How many servings does this pozole recipe make?
This recipe yields approximately 6 servings.
What is the calorie count for one serving of pozole?
Each serving contains approximately 500 calories.
How long does the pozole need to simmer?
The pozole should simmer for about three hours, or until the pork becomes tender and easily shredded.
What kind of chiles are required for the sauce?
You will need 6 dried ancho chiles to create the flavorful base for this stew.
How do I prepare the dried ancho chiles?
Boil 2 cups of water, pour it over the chiles, and let them steep for 30 minutes before blending them with the steeping liquid.
What should I do with the pork rib ends?
Boil the pork rib ends in 4 quarts of water for one hour to create a broth, then strain the liquid and discard the bones.
How is the pork shoulder prepared?
The boneless pork shoulder should be cut into 1-inch pieces and browned in olive oil before being added to the broth.
What type of hominy is used in this dish?
The recipe calls for 3 (28 ounce) cans of white hominy, which should be drained and rinsed before use.
What spices are used to season the Texas-Style Pozole?
The stew is seasoned with ground cumin, dried oregano, and sea salt.
What are the recommended garnishes for this dish?
The pozole is traditionally served with shredded red cabbage, thinly sliced radishes, and chopped cilantro.
How much protein is in a single serving?
Each serving provides about 37g of protein.
What is the fat content of this recipe?
One serving contains approximately 25g of fat.
How many carbohydrates are in a serving?
There are approximately 38g of carbohydrates per serving.
How much garlic is included in the recipe?
The recipe uses 4 large minced garlic cloves.
What type of onion is best for this pozole?
The recipe specifies using one diced red onion, half of which is added directly into the pot.
Do I need to remove seeds from the chiles?
Yes, after steeping, you should remove the seeds and stems before blending the chiles into a smooth sauce.
Can I substitute the olive oil?
The recipe calls for 2 tablespoons of olive oil for browning the pork, but you can use your preferred cooking oil.
Is this recipe considered spicy?
Yes, the recipe is tagged as spicy due to the inclusion of dried ancho chiles.
What is the preparation for the radishes?
The 8 radishes should be thinly sliced for use as a garnish.
How do I prepare the red cabbage?
Use 1/2 a head of red cabbage and shred it to provide a crunchy garnish.
How much water is used to boil the pork ribs?
You will need 4 quarts of water to boil the pork rib ends.
Is sea salt required or can I use table salt?
The recipe specifies 1 tablespoon of sea salt, though you can adjust salt types to your preference.
Should the pozole be served hot?
Yes, the pozole should be served hot to enjoy the rich flavors and tender meat.
What makes this 'Texas-Style'?
It uses a specific blend of pork cuts and spices common in Texas interpretations of the traditional Mexican dish.
How many ingredients are in this recipe?
There are a total of 13 ingredients listed for this recipe.
Can I customize the toppings?
Yes, you are encouraged to customize the toppings to suit your guests' preferences.
Is this dish suitable for gatherings?
Absolutely, its hearty nature and customizable garnishes make it perfect for gatherings and celebrations.
What is the main flavor profile of this stew?
It is a savory, comforting dish with earthy tones from cumin and ancho chiles combined with the heartiness of pork and hominy.