Cannabis Pozole
A warming cannabis-infused pozole rojo with tender pork, hominy, and a deeply flavored dried chili broth — a traditional Mexican comfort soup with a medicated twist.
This cannabis cannabis pozole recipe infuses the vibrant, bold flavors of Mexican cuisine with cannabis-infused coconut oil for an edible that celebrates chiles, spices, and traditional cooking techniques. Mexican food is ideal for cannabis infusion because its robust flavors, from smoky chipotles to tangy lime, completely overpower any herbal cannabis taste. Salsas, moles, and cremas make natural vehicles for precise dosing. This cannabis pozole rojo simmers pork in a deeply flavored dried chile broth with cannabis-infused coconut oil blended into the cooking base.
- 3.5 grams of cannabis-infused coconut oil
- 1 1/2 lbs pork shoulder, cut into 1-inch cubes
- 1 can (29 oz) white hominy, drained and rinsed
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 6 cups chicken broth
- 1 white onion, quartered
- 4 cloves garlic
- 1 teaspoon dried oregano (Mexican oregano preferred)
- Toppings: shredded cabbage, sliced radishes, lime wedges, tostadas
- Toast the dried guajillo and ancho chiles in a dry skillet for 1-2 minutes per side until fragrant. Soak in hot water for 15 minutes, then blend with 1 cup of the soaking liquid, garlic, and half the onion until smooth. Strain through a sieve.
- Heat the cannabis-infused coconut oil in a large pot over medium heat. Sear the pork cubes in batches until browned on all sides, about 5 minutes per batch.
- Add the chile sauce to the pot and cook for 3-4 minutes, stirring frequently. Pour in the chicken broth, add the remaining onion and oregano, and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours until the pork is fork-tender.
- Add the drained hominy and cook for an additional 15 minutes. Season with salt to taste.
- Serve in deep bowls with shredded cabbage, sliced radishes, lime wedges, and tostadas on the side.
Dosing Tips for Your Cannabis Pozole
- Stir cannabis oil into salsas, cremas, and guacamole at serving time for the most precise, per-tablespoon dosing.
- Mexican dishes with cheese, sour cream, and avocado have high fat content that enhances THC absorption naturally.
- Start with 5-10 mg per serving. Spicy foods can mask the onset of cannabis effects, so wait the full 90 minutes before eating more.
- Cannabis-infused lard or manteca is traditional in Mexican cooking and integrates seamlessly into masa, beans, and sauces.
- The cannabis oil is added at the searing stage and distributes through the broth during the long simmer, so each bowl carries a consistent dose.
Common Mistakes to Avoid
- Frying tortillas or churros in cannabis oil wastes THC at high frying temperatures. Fry in regular oil and finish with cannabis drizzle or sauce.
- Adding cannabis fat to a blender salsa before blending at high speed generates heat through friction. Blend first, then stir in cannabis oil gently.
- Under-seasoning because you assume the cannabis adds flavor. Mexican food demands bold chiles, cumin, garlic, and lime regardless.
- Melting cannabis-infused cheese under a broiler at extreme temperatures. Add cannabis crema or oil on top after broiling.
How to Store Cannabis Pozole
- Cannabis salsas and Mexican sauces keep refrigerated for up to a week. The acidity of tomatoes and lime helps preservation.
- Cannabis-infused crema stores for 5-7 days refrigerated. Stir before each use as separation is normal.
- Cannabis mole sauce freezes beautifully for up to 3 months. Thaw and warm gently before serving.
- Pozole stores exceptionally well — refrigerate for up to 4 days or freeze for 2 months. The flavor actually deepens overnight.
Variations & Ideas
- Stir cannabis oil into warm mole sauce for a complex, deeply flavored infusion where the chocolate and chiles mask cannabis completely.
- Make cannabis-infused crema by blending cannabis oil into Mexican crema or sour cream for a versatile taco and burrito topping.
- Mix cannabis-infused lard into masa dough for tamales, where the fat is a traditional and essential ingredient.
- Make pozole verde with tomatillos and pepitas instead of red chiles, or substitute chicken for pork for a lighter version.
Frequently Asked Questions
Yes, tamales are one of the best Mexican vehicles for cannabis. The masa dough traditionally contains lard, which you can replace with cannabis-infused lard. The steaming process reaches only about 212 F (100 C), which preserves THC. Each tamale is a perfectly portioned dose.
Tamales, enchiladas with cannabis crema, tacos with cannabis guacamole, and any dish featuring mole sauce are top choices. Dishes with rich, fat-based components integrate cannabis naturally. Avoid dishes that rely on deep frying as the primary cooking method.
Absolutely. Avocado is high in healthy fats that blend perfectly with cannabis oil. Stir a measured amount of cannabis oil into finished guacamole and mix thoroughly. The lime, cilantro, and chile flavors mask any herbal cannabis notes completely.
Capsaicin from chiles can increase blood flow and metabolism, which some consumers report intensifies or accelerates the onset of cannabis effects. The difference is usually subtle, but start with a lower dose if you are combining very spicy food with cannabis for the first time.
Heat milk gently with Mexican chocolate, a cinnamon stick, and a pinch of cayenne. Remove from heat and stir in cannabis-infused coconut oil. Whisk vigorously with a molinillo or frother. The chocolate, cinnamon, and spice completely mask any cannabis flavor for a traditional, warming infused drink.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*