Pozole in Under an Hour - Mexican Recipe

02

Step-by-step method

1. 01
   

   Prepare the ingredients

   Remove excess fat from the pork, keeping some for flavor, and rinse the pre-cooked hominy. If it's canned, drain it before rinsing with cold water.

2. 02
   

   Cook the pork

   Place the pork shoulder, water or broth, onion, garlic, bay leaves, and salt in the pressure cooker. Close it and cook at high pressure for 25 minutes from when it reaches pressure.

3. 03
   

   Toast the chilies and tomatoes

   Heat a dry comal or skillet and toast the guajillo chilies, ancho chilies, and tomatoes for a few seconds on each side, watching that they don't burn to avoid a bitter taste.

4. 04
   

   Soften and blend the chilies

   Let the toasted chilies soak in hot water for 10 minutes. Blend them with the tomatoes, quarter onion, and garlic; add a little of the soaking water only if needed to achieve a thick sauce.

5. 05
   

   Strain the sauce

   Strain the sauce if you want a particularly smooth texture; you can also leave it unstrained for a more rustic preparation.

6. 06
   

   Fry the red sauce

   Heat the oil in a large saucepan, carefully pour in the sauce, and cook for 5 minutes over medium heat. Stir occasionally and add a little broth if it thickens too much.

7. 07
   

   Check the cooked meat

   Release the pressure safely before opening the cooker. Remove the onion, garlic, and bay leaves, and check that the meat is tender. Divide large cubes if necessary.

8. 08
   

   Combine hominy and sauce

   Add the drained hominy and fried sauce to the broth with pork. Add the dried oregano, mix well, and taste before adjusting the salt.

9. 09
   

   Cook the pozole

   Cook the mixture without pressure, over medium heat, for 10 minutes so the hominy absorbs some of the sauce and the broth acquires an intense red color.

10. 10
    

    Adjust the consistency

    Look for a flavorful and brothy consistency, but not watery. Add hot water if it's too thick or leave the pot uncovered for a few minutes if it's too light. Avoid boiling it too vigorously.

11. 11
    

    Organize the toppings

    Place the lettuce, radishes, onion, limes, oregano, and tortillas separately. Rub the oregano between your palms before sprinkling it to release its aroma.

12. 12
    

    Serve the pozole

    Serve the pozole hot in deep bowls, making sure to include broth, hominy, and generous pieces of pork. Finish with lettuce, radishes, onion, and oregano, add lime to taste, and serve with a tortilla.

13. 13
    

    Rest and store

    Let the pozole rest for a few minutes to integrate the flavors. The sauce can be prepared ahead of time, refrigerated, and heated well before incorporating it.