Include in Print View:

Mexican Pozole

Pork pozole, Mexico

Pozole soup rich in history, often prepared during major celebrations such as Día de la Raza or the end-of-year holidays. Composed of hominy corn kernels, meat (often pork or chicken) and broth, pozole is a generous and convivial dish. The recipe uses naturally gluten-free ingredients. It is usually served with a variety of fresh toppings, such as radishes, lettuce, avocado and lemon, allowing everyone to customize their bowl to their tastes.

Preparation time 15 mins
Cooking time 2 hrs
Total time 2 hrs 15 mins
Difficulty: beginner
Servings: 4
Ingredients
  • 500 g pork shoulder or loin (or chicken for a lighter version)
  • 1 L of gluten-free chicken broth (or vegetable broth)
  • 400 g gluten-free hominy corn (if available, otherwise corn kernels)
  • 1 onion, cut into quarters
  • 2 cloves of garlic, minced
  • 2 dried ancho chiles (or sweet chile powder)
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 2 bay leaves
  • Salt and pepper to taste
  • For the toppings:
  • 1 salad, finely chopped
  • 6 radishes, cut into thin slices (optional)
  • 1 red onion, chopped
  • 1 avocado, diced
  • 2 limes, cut into quarters (optional)
  • Fresh coriander, chopped
  • Jalapeño or serrano pepper, thinly sliced ​​(optional)
  • Gluten-free corn chips (tostadas)
Preparation
  1. 1
    Preparing the broth: In a large saucepan, add the pork (or chicken), quartered onion, garlic, bay leaves, and gluten-free broth. Bring to the boil, then reduce the heat to low and simmer for about 1.5 hours, or until the meat is tender and flakes easily. Remove the meat and set aside. Strain the broth to remove the onion and bay leaves.
  2. 2
    Preparing the chiles: If using dried ancho chiles, soak them in hot water for 15 minutes until softened. Then drain them, remove the seeds and stems, then blend them with a little water to make a paste. If you are using chili powder, you can add it directly to the broth.
  3. 3
    Cooking the pozole: Add the chili paste (or powder), corn, cumin, and oregano to the broth. Return the shredded meat to the soup and simmer for another 30 minutes, seasoning with salt and pepper to taste.
  4. 4

    Serving: Serve the pozole in bowls and offer a variety of toppings like chopped salad, avocado, sliced ​​radishes, chopped onion, cilantro, and lime wedges. Each guest can personalize their dish by adding their favorite toppings.

Keywords: Mexican Pozole Recipe, gluten-free Mexican recipe
Read it online: https://glutenevasion.fr/recette/pozole-mexicain/