Serves 1
Directions
- 1Place dried pozole in a large bowl and cover with plenty of water.
- 2Soak at least 12 hours or overnight.
- 3Drain and rinse well before using.
- 4Heat a large heavy-bottomed pot over medium-low heat.
- 5Add cumin and coriander seeds and toast 1–2 minutes until aromatic.
- 6Grind into a powder.
- 7Season pork cubes lightly with salt and pepper.
- 8Heat oil or bacon drippings over medium-high heat.
- 9Brown pork on all sides, about 2–3 minutes per side, until lightly golden.
- 10Add onion and garlic to the pot.
- 11Cook 2–3 minutes, stirring often, until onion softens and garlic is fragrant.
- 12Add soaked pozole, liquid, oregano, toasted spices, bay leaf, and Chimayó red chile powder.
- 13Bring to a boil, reduce to a simmer, cover, and cook 1 hour, stirring occasionally.
- 14Uncover and continue cooking 30 minutes.
- 15Stir in red chile sauce and chipotle flakes if using.
- 16Simmer uncovered another 30 minutes.
- 17Add more liquid if needed.
- 18Taste and adjust salt, pepper, and chile level.
- 19Remove bay leaf.
Ingredients
- 1 lb frozen pozole
- 1 lb dried pozole, soaked at least 12 hours
- 1 lb pork shoulder, trimmed and cut into ½–¾-inch cubes
- Salt
- black pepper
- 2 tbsp olive oil or bacon drippings
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 8 cups liquid (water, or half water / half chicken stock)
- 2 tsp dried Mexican oregano, crushed
- 0.5 tsp cumin, toasted and ground
- 0.5 tsp coriander, toasted and ground
- 1 bay leaf
- 2 tsp Chimayó red chile powder
- Pinch chipotle flakes (optional)
- 1 cup red chile sauce
- Salt
- pepper
- Diced raw onion or sliced green onion
- Thinly sliced radishes
- Pickled radish or pickled onion
- Shredded cabbage or pickled cabbage
- Chopped fresh cilantro
- Grated cheddar, Monterey Jack, or queso fresco
- Lime wedges
- Extra red chile sauce
- Flour or corn tortillas
- Corn tortilla chips
Equipment
large bowllarge heavy-bottomed pot
Tips
- This dish is slow food, meant to be shared, topped generously, and even better the next day.
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