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“Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast.”

Ingredients Nutrition

  • 4 lbs pork shoulder, trimmed of excess fat
  • 1 white onion, cut in large chunks
  • 3 garlic cloves, peeled
  • 1 teaspoon salt
  • 2 (1 lb) cans hominy
  • 4 pasilla chiles
  • 3 dried New Mexico chiles
  • 12 head cabbage, shredded
  • 1 bunch radish, sliced very thin
  • oregano
  • hot sauce (optional)


  1. Put the pork in a large pot over high heat and cover with water.
  2. Add the onion, garlic and salt, and boil until tender, about an hour.
  3. While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
  4. Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
  5. Let sit for about 20 minutes.
  6. When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
  7. Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
  8. When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
  9. Cut or shred into bite sized pieces.
  10. Strain the cooking water, and return the pork to the pot.
  11. Add the hominy and processed chiles, bring to a boil.
  12. Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
  13. Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.

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