Some years ago I bought the cookbook, Mexico Gastronomia by Margarita Carrillo Arronte. It’s the kind of book that you have to have on your bookshelf both for function and fashion. It’s cover is very bright with it’s hot pink hue and it’s contents is chock-full of authentic Mexican recipes by region. I bookmarked a ton of recipes when I first got it. I’ve tried to revisit it to make something new to keep things interesting in the kitchen besides tacos all the time. Don’t tell my family I made that statement, haha! I’ve had a few other pozole Mexicano recipes bookmarked here and there too and this is a marriage of a few different ones after some experimenting. I make this using an Instant Pot but you may use a slow cooker or regular pot on the stove.
This is such a feel-good comfort food that is sure to please on a cold night or revive you from any ailment. Enjoy it!
Pozole Mexicano
Ingredients
- 2 cups water
- 1 whole chicken bouillon
- 1/2 pound cubed chicken breast
- 1/2 pound pork belly, 1 inch cubes
- 1/2 pound chuck beef, 1 inch chunks
- 1 medium white onion, diced
- 8 large garlic cloves diced
- 2 cans hominy drained
- 1 cup Modelo Negro
- 1 pound tomatillos husked and quartered
- 2 poblano chiles chopped
- 2 jalapeƱos chopped, plus more for serving
- 1 tablespoon dried oregano
- 1 tbsp dried cilantro
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Kosher salt to taste
- Black pepper to taste
- 1/2 cup chopped cilantro stems and leaves; plus more for serving
- Red radishes sliced; for serving
- Avocado sliced; for serving
- Lime wedges for serving
Prepare
- First, place some olive oil and the chicken, pork belly, and beef chuck in the instant pot and cook on the saute function while stirring until the meat has caramelized/ brown along the edges, releasing its oils and flavor into the pot.
- Next, add the onion and allow to saute with the meat for 7 minutes.
- Then stir in garlic and cook for 30 seconds, just long enough to release the flavor.
- Add the tomatillos, 2 cans of hominy, poblano peppers, jalapeno if using, all the dry spices, and chicken bouillon, along with 2 cups of water.
- Place the lid and lock it and set the InstantPot for pressure cooking for 30 minutes on high.
- Make sure to manually release all of the air from the InstantPot before opening. Stir in 2 Tbsp of fresh cilantro, juice of three limes squeezed and stirred into the pot.
- Finally, serve the pozole Mexicano garnished with cilantro, radishes, avocado, and limes along with salt and pepper to taste.
