Don't let the time commitment scare you. It's as easy as bringing water to a boil and the longer you let it simmer, the better it will be. This soup is meant to be a little spicy, but adjust the heat to your liking by adding more or less of the chile puree. The cabbage will help cool things off a bit!
YIELDS:6 - 8 SERVINGS
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:3 HOURS 30 MINS
Freshly ground black pepper
Thinly sliced radishes, for serving
Thinly sliced green cabbage, for serving
Freshly chopped cilantro, for serving
- Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.
- Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.
- Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.
- Serve pozole with radishes, cabbage, and cilantro.