"Pozole is one of the most well-known dishes from Mexico and means “hominy” aka maize kernels. It is a flavorful soup made from a broth of chilies, lime juice and cilantro. I grow tired of the typical beef stew and wanted to try something different using the same flavor profiles as a red pozole but making it thick like a stew. I used Guajillo peppers, which are a mild red chile, and pork which is typical in a pozole. I also love one pot cooking, especially when I am in a hurry and don’t have time to fiddle with lots of garnishes." - Chef Sacco
Red Pozole Inspired Pork Stew
Spice Level : Mild/Medium
Serves 8-10 people
3.5 lb poneless pork shoulder, cut into ¾” cubes
1 large Spanish onion, minced
20 cloves of garlic, peeled, minced
1 large red bell pepper, 3/8” dice
6 cups water
2 Tbsp. raw honey
¼ cup lime juice
1 15oz can diced tomatoes
¾ cup tomato paste
2 15oz cans hominy, drained and rinsed
4 Tbsp. cilantro, cleaned and coarsely chopped
Combine in a small bowl and mix well
2 Tbsp. smoked paprika
1 Tbsp. cumin, ground
2 tsp. granulated garlic
2 tsp. salt
2 Tbsp. Guajillo pepper powder
2 tsp. Mexican oregano
In a large heavy pot (cast iron or Dutch oven) add olive oil to coat the bottom of the pan and place on high heat. In two batches, brown the pork and season using some of the spice mix (just enough to coat the pork).
Once all the pork is browned, add all of it back into the pot and add garlic and sauté for 1 minute or until golden.
Add onions and sauté for 2 minutes or until translucent.
Add red peppers and sauté for 1 minute.
Add tomato paste, diced tomatoes, remaining spice mix and stir well.
Add water, lime juice, honey and hominy and stir well.
Bring to boil and lower heat to simmer for 2-2.5 hours.
As the pork cooks, the sauce will begin to thicken into a nice stew consistency.
Once the pork is fork tender, it’s ready to serve.