Pozole

Pozole

Pozole (or posole) is a traditional Mexican soup or stew made with pork, hominy and chiles. It’s one of my favorite soups and I much prefer it to chicken soup when I’m not feeling well. It seems complicated, but it’s really pretty easy to make. This is my version and while it may not be the most authentic, I’ve never had any complaints!

What you’ll need for this recipe:

Broth

  • 1-1/2 lbs pork shoulder
  • 1 pork foot (optional – I get mine at the asian grocery)
  • 2 garlic cloves, peeled
  • 1 onion, chopped
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 3-4 cups water (enough to cover the meat)

Soup

  • 2 tbsp oil
  • 2 garlic cloves, chopped
  • 1 tbsp cumin powder
  • 1/2 tsp cayenne (optional, if you like more heat)
  • 2 tbsp california chili powder
  • 4 cups canned white hominy, drained and rinsed
  • 3-5 cups pork broth, from cooking pork shoulder
  • 1 cup canned diced green chilis (with juice)
  • 2 whole fresh jalapenos, chopped (optional)
  • salt to taste
  • juice of 1 lemon
  • juice of 1 lime

Directions

  1. Prepare and chop the onion, peel the 4 garlic cloves and finely chop 2 cloves, chop the jalapenos if you are using them and get the hominy drained and rinsed.
  2. Place the meat in a large saucepan and just cover with water.
  3. Add 1/2 chopped onion, the 2 cloves peeled garlic, salt, pepper, and oregano.
  4. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  5. Remove meat and broth, reserving both (discard the pig’s foot if you want).
  6. Saute the remaining chopped onion and garlic in oil until translucent.
  7. Add the cumin, cayenne and chili powder, stir for a minute.
  8. Cut the reserved pork into 1 inch cubes and add to the pan.
  9. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
  10. Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  11. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  12. Taste for salt and add the juice of 1 lemon and 1 lime to the soup just before serving
  13. Garnish with sour cream (optional but good!), lime/lemon wedges, sliced radishes, chopped cilantro, shredded green cabbage, corn tortillas, etc

 

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