West Coast Pozole

I don’t care if it is 95 degrees out, I love pozole. I will sit in the heat and sweat it out with hot, spicy, unctuous pork broth, topped with crisp cold vegetables and herbs. I get respect when I’m in Mexico because I’ll order any rendition with any odd bits they are willing to throw at me. It is always blissful.

Fun fact: Did you know this dish was developed hundreds of years ago in Mesoamerica and enjoyed by Aztecs on special occasions…. Except they enjoyed it with sacrificed human meat. At some juncture, the Spaniards came over and told them pork was a better idea. I’d have to agree on this one little point, but who am I to judge?

I am adaptable to the recipe as well because I rarely have a giant piece of pork shoulder on hand. So on this particular day, I used a CSA brisket. I love being able to take traditional recipes and turn them on their ear (too soon? ;)) in order to eat from the Central Oregon bounty that should rightfully not exist at all…. I mean, Rainshadow pulls vegetables and roots from rocky soil under a foot of snow so we can make, what? Pozole? It is truly an amazing feat of engineering and will, and it lets me create local food that is insanely delicious. I feel lucky and I hope you do too. Enjoy!

(Serves 4-5)
6 cups beef broth
1 large onion, diced
4 large carrots, diced
1/2 lb pork shoulder or brisket (I use about ⅓ a CSA package)
1 tbsp. Oregano (Mexican)
1.5 tbsp. Cumin
3 tablespoons chili powder
30 oz can Hominy, rinsed and drained
4 oz can diced green chilies
3 large cloves garlic, minced
Salt and pepper to taste

Optional garnishes that hit:

Cotija cheese


  1. Generously salt and pepper beef brisket or pork shoulder and slow cook for 12 hours half way up with water, flipping the meat half way through.
  2. Remove the meat and let cool. Pull/shred meat, discarding bones or large fat pieces (for your dog, because I know you have one, xo).
  3. In the broth, add onions, carrot, garlic, chilies, hominy, and spices and let slow cook until it is toothsome for your taste (2-3 hours).
  4. Add the half lb. pulled meat and reserve the rest for something delicious at a later time.
  5. Top with some tender avocado, sour cotija, fresh cilantro, and those amazing Rainshadow radishes if you can get your hands on them!