Pozole (Mexican Hominy Stew). Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion. An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.

Posole (or pozole) is a Mexican pork stew that is perfect for the slow cooker during the week. Or as we show you here, ideal for a lazy Sunday dinner when it can slowly simmer for hours on a stove top. Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. You can cook Pozole (Mexican Hominy Stew) using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pozole (Mexican Hominy Stew)

You need 1.5 of # Pozole (Hominy) may be canned or fresh most often found in Latin Stores.
You need 1.5 of # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.).
You need 1.5 of # Pork Belly cut in large chunks (2in.).
You need 10 of large Dried Chiles (Guajillo, New Mexico).
It's 1 of Yellow or White Onion stuck with 2-4 whole cloves.
It's 1 Tbsp of +/- Garlic.
It's 1 of Bay Leaf.
You need 2 tsp of Toasted Cumin Seeds (important to toast them).
It's of Salt and Pepper.
It's of Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish.

The star ingredient, hominy, is basically dried corn that has been alkalized in a mineral lime bath, which transforms the corn kernels into fat, tender, bean-like morsels. In a Dutch oven heat olive oil over medium-high heat. Add pork pieces; cook until evenly browned on all sides, turning occasionally. Posole is a traditional Mexican stew made with tender meat and hominy in a savory chile broth.

Pozole (Mexican Hominy Stew) instructions

If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that "authentic" flair..
Drain the hominy and put in a large "caldero" or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour..
During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seeds..
Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter..
Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is yours. Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic..
Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and burst. Skim fat from surface if desired..
Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired..
When serving, put pozole, meat and broth into big bowls. Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired..
In my pic, I had White Rice left over so I just served over that. I KNOW....2 starches.....sue me!.

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. New Mexico Posole For me, there are a few places at Christmas-time that I crave being at because they scream Christmas to me. Saute onions in lard or bacon drippings until clear. Add garlic and spices and cook another two minutes. Add meat, green chili, rinsed hominy and beans.