Jalisco-Style Pozole

Alejandra Cota

From Jalisco to the world! This traditional Jalisco-style pozole recipe is loved by many and cooked all year round. This outrageously good Jalisco-style pozole recipe brings out the true flavors of Mexico to delight your senses with the irresistible taste and aroma of ingredients like hominy, pork, ancho chiles, pasilla chiles, oregano, and garlic. This Jalisco-style pozole recipe will bring a piece of Mexico to your kitchen!

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Ingredients

Portions

4 cups hominy, parboiled
1 garlic head
1/2 onions
2 tablespoons salt
500 grams pork, lean
2 pig's feet
2 tablespoons lard, for the sauce, divided
5 árbol chiles, trimmed and seeded, for the sauce
5 pasilla chiles, trimmed and seeded, for the sauce
5 ancho chiles
2 tablespoons salt
1 lettuce, finely shredded, for garnish
4 onions, finely chopped, for garnish
20 radishes
2 tablespoons ground oregano, for garnish
8 limes
8 tostadas
1/2 cups sour cream

Preparation

20 mins

1h 30 mins

Easy

In a pot over high heat, bring hominy to a boil. Add garlic, onion, salt, lean pork meat, and pig’s feet. Cook for about 1 hour until meat is tender and hominy pops.
For the sauce: Char chiles with a tablespoon of lard until the aroma is released. Rehydrate chiles in hot water for 15 minutes until softened. Transfer chiles to a blender, pour a bit of soaked chiles water into the blender, and blend until smooth.
In a pot, heat remaining lard over medium heat and fry sauce for 5 minutes. Pour half of the sauce into the hominy pot. Bring to a boil and cook Jalisco-style pozole over low heat for 20 minutes. Season with salt.
Serve Jalisco-style pozole with tostadas and remaining sauce. Garnish with lettuce, onion, lime, and cream.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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