Pork Chile Colorado Pozole
- 3 lbs pork butt or shoulder, boneless, trim off excess fat
- 1 white onion large, quartered
- 1 bulb garlic
- 2 teaspoons salt plus more to taste
- 7-8 chiles ancho or chiles guajillo
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano plus more for soup base
- 4 cups hominy Mexican style
- 2 teaspoons red pepper flakes or chile piquin, crushed
- 1/2 tablespoon oregano
Pozole is a Mexican soup served during special holidays and occasions like quinceañera celebrations or New Year's. In this edition, the traditional pozole recipe gets a colorful makeover, adding more spices and surprise ingredients that add an extra kick.
For me, Pork Chile Colorado Pozole represents family. I have the fondest memories of early morning preparations of a couple of foods in our house: menudo, barbacoa and tamales. And when my sister began cooking for her own family, she prepared pozole for us. I have been hooked since then. Each of those dishes have their own distinct smells, and as a kid I may have been bothered by them, but now those smells are familiar and comforting.
In our family, pozole was always traditionally prepared with pork, but I have substituted chicken many times and think it's a good alternative! The great thing about pozole is that it can be served for breakfast, lunch or dinner. And don't forget the garnishes! It wouldn't be a pozole recipe without the cabbage, radishes and lemon.
For a more tender and flavorful pozole, let the pozole cook for a longer period of time at a low temperature. I think the longer it cooks, the better it tastes. I also like to add a little cilantro and minced chile serrano if I am not adding red pepper flakes.