Pozolillo de Garbanzo (Chickpea Pozole)
Pozolillo de Garbanzo (Chickpea Pozole)
Pozolillo de Garbanzo (Chickpea Pozole)
Pozolillo de Garbanzo (Chickpea Pozole)
Servings Prep Time
6-8servings 30minutes
Cook Time
2hours
Servings Prep Time
6-8servings 30minutes
Cook Time
2hours
Ingredients
  • 2pounds pork stew meatcut into bite-size pieces
  • 1medium white onioncut in quarters
  • 2 garlic clovesminced
  • 6-8sprigs fresh cilantro
  • 14cups waterdivided
  • 1teaspoon salt
  • 3 dried ancho chilesstems and seeds removed
  • 2 dried guajillo chilesstems and seeds removed
  • 3tablespoons masa harina
  • 1teaspoon dried oreganocrushed
  • 1teaspoon ground cumin
  • 215-oz cans garbanzo beansdrained and rinsed
Garnishes
  • shredded cabbage
  • chopped red onion
  • Lime wedges
  • tostada shells
Instructions
  1. Place the pork stew meat in a Dutch oven or 4-quart soup pot with the onion, minced garlic, and fresh cilantro. Pour in 12 cups of the water; season with 1 teaspoon of salt. Cover soup pot and bring to a boil over high heat. Reduce heat to low; simmer over low heat for about 90 minutes or until the pork meat is completely tender.
  2. While the pork stew meat is cooking, bring the dried ancho and guajillo chiles to a boil with the 2 remaining cups of water in a medium saucepan over high heat. Cover and remove from heat. Let cool slightly until the chiles have softened completely. Puree the chiles and the cooking water in a blender with the masa harina, oregano and cumin.
  3. Add the garbanzo beans and the dried chile puree to the cooked pork stew meat; season with more salt, if necessary. Cover and let pozole simmer over low heat for 20 to 25 minutes.
  4. To serve, ladle pozole into bowls. Garnish with shredded cabbage, chopped red onion, and the juice of a lime wedge. Serve with tostada shells and your favorite bottled hot sauce.
Recipe Notes

If you’re not a fan of garbanzo beans, try making this recipe with black beans or kidney beans.