Spicy South Texas Pork Pozole
Experience the vibrant flavors of South Texas with this hearty Pork Pozole, a beloved Mexican dish that beautifully showcases the rich heritage of Mexican cuisine. This simplified recipe allows you to enjoy the bold and nuanced flavors of a traditional pozole while significantly cutting down on cooking time. The pork shoulder is meticulously browned to perfection, infusing the broth with an irresistible depth of flavor. Finished with tender white hominy and a selection of fresh garnishes, this one-dish meal is perfect for gatherings or cozy family dinners. Serve alongside hot corn tortillas for the ultimate comfort experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Pork shoulder
2 1/2 lbs (cut into 1-inch cubes)
Oil
2 tablespoons (for cooking)
Onion
1 (chopped)
Garlic cloves
3 (minced)
Chicken broth
10 cups (homemade or store-bought)
Dried oregano
1 teaspoon (dried)
Salt
2 teaspoons (to taste)
Ground red chili powder
3 tablespoons (add more to taste if desired)
White hominy
3 cups (drained)
Instructions
1
In a large Dutch oven, heat the oil over medium heat. Once hot, add the pork shoulder cubes. Sauté, turning frequently, until they are browned on all sides, about 8-10 minutes.
2
Using a slotted spoon, remove the browned pork from the pot and set it aside to keep warm.
3
Lower the heat to medium and add the chopped onion and minced garlic to the Dutch oven. Sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
4
Return the browned pork back into the Dutch oven. Pour in the chicken broth, then sprinkle in the oregano, salt, and ground red chili powder. Stir to combine all the ingredients.
5
Reduce the heat to low, cover the pot, and let it simmer for approximately 90 minutes. This slow simmering helps meld the flavors together beautifully.
6
After 90 minutes, add the drained hominy to the pot and cook for an additional 15 minutes, allowing the hominy to heat through and absorb the flavors.
7
Taste the pozole and adjust seasoning if necessary, adding more chili powder or salt to suit your preference.
8
Ladle the pozole into soup bowls and serve hot.
9
Accompany the pozole with warm corn tortillas and a variety of fresh garnishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy South Texas Pork Pozole?
Spicy South Texas Pork Pozole is a hearty Mexican-style soup featuring pork shoulder, hominy, and a flavorful chili-based broth.
What cut of meat is used in this pozole?
The recipe calls for 2 1/2 lbs of pork shoulder cut into 1-inch cubes.
How much hominy is required for the recipe?
You will need 3 cups of drained white hominy.
What kind of broth is used in South Texas Pozole?
The recipe uses 10 cups of chicken broth, which can be either homemade or store-bought.
What makes the pozole spicy?
The heat comes from 3 tablespoons of ground red chili powder, which can be adjusted to taste.
How long should the pork simmer initially?
The pork should simmer on low heat, covered, for approximately 90 minutes.
What is the first step in cooking the pork?
The first step is to brown the pork shoulder cubes in oil for 8-10 minutes.
How much garlic is used in the recipe?
The recipe requires 3 minced garlic cloves.
What aromatics are sautéed with the garlic?
One chopped onion is sautéed with the minced garlic until translucent.
When do I add the hominy to the pot?
Add the hominy after the initial 90-minute simmer and cook for an additional 15 minutes.
What is the purpose of browning the pork?
Browning the pork infuses the broth with an irresistible depth of flavor.
How much salt is recommended?
The recipe calls for 2 teaspoons of salt, adjusted to taste.
What herb is used for seasoning?
One teaspoon of dried oregano is used to season the soup.
What equipment is best for making this pozole?
A large Dutch oven is recommended for this recipe.
What should be served alongside the pozole?
It is best served with hot corn tortillas and various fresh garnishes.
How do I prepare the onion?
The onion should be chopped before being sautéed.
How do I prepare the garlic?
The garlic should be minced before being added to the Dutch oven.
What type of oil should be used?
Two tablespoons of oil are used for sautéing the pork and vegetables.
Should the hominy be drained?
Yes, the white hominy should be drained before being added to the pot.
How much total time does the hominy cook?
The hominy cooks for 15 minutes at the end of the process.
Can I add more chili powder?
Yes, you can add more than the specified 3 tablespoons if you prefer a spicier dish.
Is this a traditional slow-cooked recipe?
This is a simplified version designed to cut down on traditional cooking time while maintaining flavor.
What is the texture of the pork in this dish?
The pork becomes tender and succulent after the 90-minute simmering period.
How many cups of broth are used?
A total of 10 cups of chicken broth are used for the base.
Do you keep the pork in the pot while sautéing onions?
No, you remove the browned pork with a slotted spoon and set it aside before sautéing the onions.
What temperature should I use for simmering?
The soup should be simmered on low heat.
Is this considered a one-dish meal?
Yes, it is a complete, hearty one-dish meal perfect for family dinners.
How should the pork be cut?
The pork shoulder should be cut into 1-inch cubes.
What is the final step before serving?
The final step is to taste the pozole and adjust the seasoning with salt or chili powder as needed.
How is the pozole served?
Ladle the hot soup into bowls and serve with garnishes and warm tortillas.