Pozole is Mexico's favorite winter soup
This week, we are preparing one of Mexico's most popular winter soups, pozole.
4 ounces dried guajillo peppers
2 cups chopped onion
8 garlic cloves
1 teaspoon ground cumin
2 tablespoons dried oregano
3 pounds pork shoulder, cut into bite-size cubes
1 pound dried hominy, soaked in water overnight
Salt and pepper
3 cups thinly sliced cabbage
1 cup chopped cilantro
3 limes, cut into wedges
1 cup chopped avocado
1 cup chopped red onion
Fried chili de arbol
Lots of crispy tostadas or chips
Putting it together
Simmer the peppers, onion, garlic, cumin, and oregano in about 2 quarts of water until the peppers are soft, about 30 minutes. Blend the mixture until the peppers are chopped finely, then pour the mixture through a strainer and into another large pot.
Add the pork to the pepper broth and simmer for about 45 minutes, or until the pork is tender. Meanwhile, in a separate pot over medium heat, cook the hominy, making sure it is covered with water at all times so it does not stick to the bottom of the pot.
When the hominy is tender and the pork is almost done, add the hominy to the pot with the pork and pepper broth and simmer for another 30 minutes. At this point the pozole is pretty much done. All that is left to do is to adjust the seasoning by adding salt and pepper, to taste.
Serve the pozole in large bowls topped with some of each of the toppings, or to taste, with some tostadas on the side and enjoy.