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Oven-Braised Pork Pozole

Name: Oven-Braised Pork Pozole
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Ingredients: 2 large of yellow onions, peeled and cut into quarters; 2 heads of garlic (about 20 cloves), peeled and left whole; 0.25 cup of vegetable oil; 2.5 lb of boneless pork shoulder with a ¼- to ½-inch fat cap, cut into 2-inch pieces; 2 Tbsp of kosher salt; 12 of guajillo chiles; 4 cups (32 fl oz) of chicken stock; 0.5 cup of Mexican-style lager, such as Pacifico; 1 Tbsp of Mexican or Italian oregano; 2 tsp of granulated sugar; 2 tsp of ground cumin; 3 of dried bay leaves; 0.5 tsp of ground cinnamon; 4 (15-ounce) of cans hominy, drained; 0.5 cup of cilantro leaves; 0 of Toppings: fried tortilla strips, diced avocado, thinly sliced cabbage, diced onion, and/or lime juice

Ali Clarke and Santos Loo

April 20, 2023

Pozole is a delicious Mexican soup that simmers together chiles, hominy, and pork or chicken in a broth. We like using a pork shoulder since it not only adds an amazing, rich flavor to the soup but also makes it feel like a hearty, main dish perfect for lunch or dinner. And it can be easy to make, too. From searing the pork and to caramelizing the vegetables to braising the pork to simmering the soup, the Anova Precision Oven does every step of the cooking. Set the timer and you’ll come back to a perfectly cooked soup ready for the dinner table. Notes: Guajillo chiles offer a mild but very complex flavor in this pozole. You can also substitute New Mexican chiles or use a blend of the two; just make sure to use the same quantity as listed in the recipe. Pick a pork shoulder that has a nice fat cap still on. Look for a fat cap ¼- to ½-inch thick. The fat will add a rich flavor and texture to the pozole as it cooks. This recipe uses Diamond Crystal kosher salt.

Serves

Prep Time

00:40

Cook Time

02:30

Ingredients

2 large

yellow onions, peeled and cut into quarters

2 heads

garlic (about 20 cloves), peeled and left whole

¼ cup

vegetable oil

2.5 lb

boneless pork shoulder with a ¼- to ½-inch fat cap, cut into 2-inch pieces

2 Tbsp

kosher salt

guajillo chiles

4 cups (32 fl oz)

chicken stock

½ cup

Mexican-style lager, such as Pacifico

1 Tbsp

Mexican or Italian oregano

2 tsp

granulated sugar

2 tsp

ground cumin

dried bay leaves

½ tsp

ground cinnamon

4 (15-ounce)

cans hominy, drained

½ cup

cilantro leaves

Toppings: fried tortilla strips, diced avocado, thinly sliced cabbage, diced onion, and/or lime juice

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Top, Rear

2. Prepare the Aromatics

Add the onion, garlic and 2 tablespoons of the oil to a medium bowl and toss to coat. Spread the aromatics out on one third of the Anova sheet pan.

3. Prepare the Meat

To the same bowl, add the pork shoulder pieces and toss with the remaining 2 tablespoons oil and salt until evenly coated. Lay the meat out on the remaining part of the sheet pan.

4. Roast the Aromatics and Meat

Rack

Roast the aromatics and meat for 15 minutes, or until the pork is golden brown on top and the onion and garlic are softened and caramelized. Remove from the oven and place the onions, garlic, and any juices in the pan in a heatproof pot or 5- to 7.5-quart Dutch oven (approximately 10 inches wide and 4 inches deep). Set aside.

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Top, Rear

00:15 Timer

5. Flip Meat

Rack

Flip the pork pieces over and evenly spread out on the entire sheet pan.

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Top, Rear

6. Sear the Second Side of Meat

Rack

Place back in the oven to roast for an additional 10 minutes or until the second side is seared. Remove from the oven.

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Top, Rear

00:10 Timer

7. Prepare the Chiles

While the pork cooks, prepare the chiles by removing and discarding the stems and seeds. Add the chiles to a medium bowl and cover with cold water. Mix the chiles to help remove any additional seeds as well as dirt. Drain the water and repeat until all of the chiles are cleaned. Drain and set aside.

8. Adjust the Oven Temperature

Rack

Move the rack to the lowest position.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear, Top

9. Assemble the Pozole

Add the roasted pork along, with any juices left in the pan, to the pot with the onions and garlic. Stir in the chicken stock, beer, 2 cups water, chiles, oregano, sugar, cumin, bay leaves, and cinnamon.

10. Braise the Pork

Rack

Cover the pot and place in the oven. Cook for 1 hour, or until the pork is tender and the liquid has reduced slightly. Remove from the oven. Using tongs, transfer the pork pieces to a large bowl. Carefully strain the liquid in the pot over the pork.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear, Top

01:00 Timer

11. Purée Aromatics

Discard the bay leaves and then place the onions, garlic and chiles into a blender along with approximately 2 cups of the strained liquid, 1 cup of hominy, and the cilantro. Blend on high speed until smooth.