Fire Roasted Chipotle Pozole
30 Minutes Prep
3 Hours 30 Minutes Total
This hearty, traditional Mexican Pozole stew gets a kick from smoky chipotle chilies.
- 2 lb pork shoulder/butt
- 2 tsp ground cumin
- 1 tsp coriander
- 2 tsp smoked paprika, divided
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 tbs olive oil
- 1 medium onion chopped
- 6 cups chicken stock
- 2 chipotle peppers, finely chopped
- 2 - 14.5 oz cans Muir Glen Fire Roasted Diced Tomatoes
- 1 - 28 oz can hominy, drained, or 2 cups frozen sweet corn
- 1 bay leaf
- Pat the pork shoulder dry and let it sit at room temperature for about 15 minutes. Combine the cumin, coriander, 1 teaspoon smoked paprika, salt and pepper in a small bowl, then season the pork shoulder, coating on all sides.?
- In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the pork shoulder on all sides, about 3 minutes per side. When it is brown all over, set aside. Lower the heat to medium-low and cook the onions and garlic, stirring with a wooden spoon, until the onions are transparent. Add the remaining 1 teaspoon smoked paprika, chicken stock, chipotle peppers, diced tomatoes with juice, hominy and bay leaf and bring to a boil. Return the pork shoulder to the pot, cover, and cook on low heat for at least two to three hours, or until the pork shoulder is tender and falling apart. Season to taste with salt and pepper.
- Retrieve the pork from the pot and shred with two forks. Before returning the pork to the soup, skim any fat from the broth. Ladle the pozole into serving bowls and garnish as you wish.