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 traditional Mexican soup that is served during quinceañera celebrations or on New Year's. In this edition, the soup 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 when I smell them, it's familiar and almost comforting.
In our family, pozole was always traditionally prepared with pork, but I have substituted chicken many times and think it's a good second! 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 pozole 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.