If you have never tried a Mexican soup called Pozole, you are in for a treat!
If you already know and enjoy it, please let me know if you use different ingredients in the soup or in the garnish- it’s always fun to change things up a little!
My version of Pozole is made with boneless pork but each cook in Mexico has their own recipe. Some make Pozole from chicken and others combine pork and chicken. I haven’t seen it, but you could certainly create an all veggie version too.
The ingredient that all Pozole has in common is hominy. It also has fresh pasilla chiles (you could use Anaheims too), onions and tomatoes.
The soup part of the Pozole tastes great, but it is the garnish that makes it a lot more interesting and fun!
I serve my Pozole in wide shallow bowls and garnish with a squeeze of lime, sliced radishes, chopped cilantro, shredded lettuce or cabbage, chopped green onions, diced avocados and thin strips of crisply fried corn tortillas. You can also offer dried crushed red chile peppers if more heat is desired.
The flavors in this soup are even better the next day- just be sure you have fresh garnish for the top!
This soup also freezes well (if you have any left over!)
I shared this recipe with Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Food On Friday at Ann Kroeker, Potluck Sunday at Mommys Kitchen, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairy Tale, Tuesdays At The Table at All Of The Small Stuff, Finer Things Friday at The Finer Things In Life, Friday Favorites at Simply Sweet Home, Gluten Free Wednesday at The Gluten Free Homemaker, This Weeks Cravings at Mom’s Crazy Cooking
Brown meat in batches in Dutch oven in olive oil then add garlic, Mexican Oregano, chili powder and salt. Add water and beef stock and cook until meat is tender.
olive oil to brown meat
3 pounds pork cut into smallish cubes (not too lean!)
10 cloves garlic, crushed or minced
½ tsp Mexican Oregano
½ tsp chili powder (I use Gebharts)
½ tsp salt
3c. beef stock
Add onion, cook slightly then add tomato, hominy and fresh pasillas (or anaheims)
2c. chopped onion
1c. fresh tomato, chopped (I use Romas)
2- 15 oz. cans yellow hominy (drain and rinse 1st)
1c. chopped fresh pasilla peppers (or anaheims)
Cook down a little more then add additional onions and the cilantro. Taste, then respice with salt, pepper and chili powder to your taste.
1c. more onions
¼ c. chopped fresh cilantro
Salt, pepper and chili powder to taste
Allow Pozole to cook down a little more, until flavors are “mature” then serve in wide soup bowls if possible so you can highlight the following garnishes which are part of the whole Pozole experience!
Garnishes to put on top of the Pozole:
Squeeze 1 slice of Mexican lime per bowl of Pozole then add that slice into the bowl
Small strips of crisply fried tortilla strips (I cut tortillas into strips then fry dry in a frying pan)
Chopped green onions
Thinly sliced radishes
Shredded cabbage or lettuce
Offer crushed dried red peppers in case more heat is desired!