Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes

Pozole also known as Posole is a soup or stew from Mexico made with either dried (red), green, or no chilies.  Resulting in either red, green, or white pozole. Another key trait to the dish comes from the literal translation of which means hominy.  You can make it with any meat you like, for instance we are using leftover carnitas.  I still included instructions to make it with pork loin, in case you don’t have any carnitas laying around…

Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes

The dish itself has all the amazing depths of flavor of a great red enchilada sauce, with tender pieces of meat, and  it is balanced out by the hearty texture and flavor of the hominy.  But, my favorite part about this soup is the garnishing part.  Each person customizes their soup, just like with Pho, with whatever toppings they love: radishes, avocado, cilantro, green onion, chips, etc.

P.S. this soup also gets better with time! Making a great make ahead dish or perfect for lunchtime leftovers.

PORK POZOLE

Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes

  • 4 ancho chiles
  • 2-3 Tablespoon vegetable oil, divided
  • 2 cups boiling water
  • 1 Tablespoon cumin seeds, toasted
  • 1 bay leaves
  • 1 pound carnitas, cooked
    or 1 1/2 pound boneless pork loin, trimmed
    and cut into 1/2 inch pieces
  • 1 large onion, chopped
    or 1 1/2 cups
  • 4 cloves of garlic, crushed
  • 4 cups of chicken broth
  • 2 Tablespoons sugar
  • 2 Tablespoons cornstarch
  • 1 teaspoon salt
  • 2 (15 ounce) cans white hominy, slightly drained

Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes

Toppings:

  • radishes, sliced
  • green onions, sliced
  • fresh cilantro, minced
  • limes, sliced
  • jalapenos, sliced
  • avocado, diced
  • or whatever you please

DIRECTIONS: Heat a cast-iron skillet over medium-high heat.  Rub dried chilies with oil and place in pan; flatten with spatula if necessary.  Cook for 1-2 minutes on each side or until blackened.  Place blackened chilies in bowl and cover with 2 cups of boiling water; let stand for 10 minutes or until soft.  Stem chilies and seed; place chilies and drained broth into blender.  Add toasted cumin seeds. {cook in dry skillet, over medium heat for 1-2 minutes, or until fragant} Add cornstarch, sugar, and salt; process mixture until smooth.  Set aside.

Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes

Heat oil in a Dutch Oven or large pot, over medium-high heat.
{If using uncooked meat, cook the meat first for 5 minutes, browning on all sides; remove from the pan}
Add onions to pan, cook for 6-7 minutes or until they begin to soften and brown like so:

Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes

Add garlic and cook for 30 sec to 1 minute, or until fragrant. Stir in pork, pureed chile sauce, and broth; add bay leaves.  Bring mixture to a simmer and cook for 30 minutes {or until pork is tender, if you start with uncooked pork}.

Carnitas Pozole | Pork & Hominy Stew in a rich Red Sauce | Served with traditional garnishes

Spoon into bowls and serve along side your garnish tray. I like radishes and jalapeños, sometimes avocado.  My husband loves the addition of chips, which makes it taste like enchiladas in a bowl!

Spoons Up Y’all, Soup’s On,

ApronClad

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