Pozole

I use chipotle in adobo sauce because the dried peppers are hard to find where I live. I start with 4 chopped from the can. It needs 2 cans of hominy If needed, I add green cholula hot sauce at the end. My family loves this topped with tortilla chips.

I've made this 4 times now. Anyone who says it's bland isn't reading through the lines here: deep brown meat requires working in small batches; "salt" means 1tsp for each lb of meat, minimum; roasting the bones of the pork on 450 for 30 minutes then adding to stew provides the best broth (and ensures you get every piece of pork off those bones); yes, add tortilla. I double the recipe and freeze some before adding rinsed canned hominy (because I'm not a masochist). Great with avocado + chips!

The original Pozole is made with pig's head. There is much more flavor, depth and thickness to the broth from the collagen—no need to add corn flour or corn tortilla if using the pig's head. If making red pozole, lightly toast the chile, soak in water until soft, and then blend and strain into broth. I use guajillo, ancho, pasilla, arbol and morita (last two for a little heat and smokiness). Using multiple red chiles also adds great depth in flavor. You can also add a couple pieces of cloves.

I used Rancho Gordo Blue Corn Posole, which is already properly prepared so made it much easier. https://www.ranchogordo.com/blogs/recipes/how-to-cook-pozole-a-k-a-prepared-hominy I followed their instructions, but soaked overnight so a little longer so 12hrs. It was perfect after the recommended 2hr simmer. Love the Rancho Gordo!

Delicious on this cold winter night. I chose to pluck the dried pepper pieces out after simmering and puree with a bit of the broth to avoid pepper peels in the finished dish and topped with shredded cabbage, cilantro, sliced radish, a little shredded cheddar and a twist of lime. So satisfying!

Made 1/2 recipe. Leftover pork made a nice fond as it browned. Used vegetable broth rather than water. Canned hominy works great.

A friend of mine suggested to add some additional garnishes, which worked well. I used shredded cabbage, sliced scallions, sliced radishes and tortilla chips.

If you are using dried hominy, make sure it is already nixtamilized (it will say "prepared" or some such on the packet, I use some from Rancho Gordo). I think a lot of the folks having trouble in these comments used non-nixtamilized hominy and they needed to use an alkaline like lime to remove the tough outer layer.

I make this recipe in an Instant Pot — add a bunch of garlic to the pork and onions at the beginning, and for liquid, one cup chicken stock and one cup water. I also add a couple adobo peppers from the can, and when in season, roasted Hatch Chile peppers. 30-40 minutes on high pressure, let it depressurize naturally.

I took a cue from the writer who suggested cooking the hominy in a pressure cooker for 40 minutes. Even then, the stew was a little chewy, so I put the finished pozole back in the pressure cooker for another 20 minutes or so. Bonus was that the pork shoulder became much more tender and toothsome.

A solid basic recipe with one huge flaw that’s been pointed out multiple times. There’s no way 1.5 hours is enough time to cook soaked dried hominy. We soaked hominy for two days, cooked pozole for five hours and was perfect. Add extra of everything for flavor (garlic, spices, chili). Pozole is by nature bland but most American palates, I find, prefer more flavor.

This is a 5 star dish. Do yourself a flavor and use canned white hominy. Don’t skimp on the onion.

I couldn't find hominy so I used white beans. I also let it sit over night, which really helped the flavors develop and it thickened nicely.

This also works in a pressure cooker using canned hominy. 20 minutes in the Instant Pot, decompress gradually, add the garlic, cook a little on the sauté function.

Not streamlined.