Ingrid Hoffman's Mexican Pork Pozole for Dia de los Muertos

Ingrid Hoffman's Mexican Pork Pozole for Dia de los Muertos
Course 
Entree
Soup
Serves 
6
Country of Origin 
Mexico
Preparation Time 
About This Recipe 

For the next two days, families are gathering to celebrate Dia de los Muertos by remembering friends and family members who have passed on. And along with the classic sugar skulls--food plays a big role. Ingrid Hoffmann, host of the Univision’s Delicioso and author of Latin D'Lite: Delicious Latin Recipes with a Healthy Twist, shares her favorite recipe for Mexican Pork Pozole. The hominy-based stew, usually made with pork shoulder, is also perfect to warm you up this time of year. Ingrid recommends that you set bowls of shredded cabbage, avocado, radishes, chopped cilantro and lime wedges on the table so each person can flavor their Pozole as they wish. And don't forget to keep plenty of tortillas and Mexican beer on hand!

Ingredients 
  • 4 dried whole New Mexico chiles
  • 1 cup boiling water
  • 2 teaspoons peanut oil
  • 8 ounces boneless pork loin chops, trimmed and cut into ½-inch pieces
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 2 teaspoons dried Mexican oregano
  • 4 cups reduced-sodium chicken broth
  • 2 15.5-ounce cans white hominy, drained and rinsed
  • kosher salt
  • 1/2 cup green cabbage, shredded
  • 1 Hass avocado, pitted, peeled, and thinly sliced
  • 1/4 cup radishes, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, quartered
Preparation 

1. Place the chiles in a heatproof medium bowl. Pour the boiling water over the chiles. Let stand until soft, about 30 minutes. Drain, reserving ¼ cup of the liquid. Cut the chiles lengthwise in half and discard the stems and seeds. Transfer to a blender or food processor and puree with the reserved liquid. Transfer to a bowl and set aside.

2. Meanwhile, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer the pork to a plate.

3. Add the remaining 1 teaspoon oil, onion, and garlic to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the chile paste and oregano and mix well.

4. Return the pork to the Dutch oven. Add the broth and hominy and bring to a boil. Reduce the heat to medium low and cover. Simmer, stirring occasionally, until the flavors are blended and the pozole thickens slightly, about 1 hour. Season with salt.

5. To serve, ladle the pozole into soup bowls. Allow each guest to top with cabbage, avocado, radishes, and cilantro, as desired, and serve lime wedges on the side for squeezing.

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About this author

Irina Gonzalez, Digital Audience Development Manager

Irina Gonzalez is the Digital Audience Development Manager for Latina.com and The Latin Kitchen, where she oversees social media, content partnerships, writes and edits, and more. An NYC-based journalist, web editor, and food writer, she started her career with an internship at Latina magazine while receiving her bachelor’s at New York University. Her work has appeared in Time Out New York, MamasLatinas.com, FamilyCircle.com, TheFrisky.com, GoodHousekeeping.com, and more. When she’s not checking out the latest taco restaurant in New York City, scouring for the best tapas in Barcelona, or dreaming of visiting Alex Atala’s restaurant in Brazil, she’s blogging about her favorite recipes, healthy eating tips and maintaining her 100 pound weight loss on HealthyLatinFood.com.