One of the Best Recipes for Mexican Pozole
If it is still winter as you read this, it’s likely that soup is something that is on your mind, at least when it comes to the kitchen. If you make soup regularly, it is also likely that you are close to burned out on the old standbys of chicken soup, lentil soup and so on. However, there are plenty of other options out there for cooks bored of their old standby soup recipes.
One of your many choices is pozole, a spicy and savory soup which is a classic Mexican dish. While there are plenty of different pozole recipes out there, this one follows the traditional model, with hominy and pork in a spicy broth. It is a dish which is enjoyed year round in Mexico, with restaurants known as pozolerias specializing in this south of the border comfort food.
This pozole is everything a bowl of soup should be: hot, savory and deeply satisfying. While pozole traditionally packs a bit of a punch in the spice department, you can of course take some liberties with the recipe and adjust the heat level to your liking. Even if you are not the biggest fan of hot peppers, however, keep in mind that the meat and the hominy will offset much of the heat of the jalapenos used in this pozole recipe.
Pozole is filling, flavorful and full of nutrients. It is a classic dish to serve at Mexican Fiestas such as Independence Day or Cinco de Mayo for example. Few dishes are as quintessentially Mexican as this. Although the original recipe was made using a pig’s head and neck bones, as well as dried hominy, modern recipes tend to call for canned hominy (the following one included) since it is widely available and easier to use.
In Mexico you can get red pozole which has red sauce in it to give the color, green pozole which incorporates salsa verde, and some even have chicken instead of pork so you can make that switch here if you are not a pork-eater but still keen on trying this authentic south of the border soup. Pozole can be refrigerated for up to 5 days, and it can also be frozen. Some would say the flavor is even better after letting it sit in the refrigerator for a day or so.
- 1 ½lbs pork shoulder
- 4-5 cups broth (from cooking the pork)
- 4 cups canned white hominy, drained and rinsed
- 4 cloves garlic, minced
- 2-4 jalapenos, diced (adjust quantity to taste)
- 1 large yellow onion, diced finely
- 1 tablespoon cumin
- 2 tablespoons oil (canola or olive)
- 1 tsp black pepper
- 1 tsp cayenne
- 1 tbsp salt, or to taste
- 1 tsp oregano (use Mexican oregano if available)
- Like many soups, this pozole recipe takes a little while to make, though most of this is prep work.
- Start by chopping all of the vegetables and setting aside. Next, add the pork to a large pot and cover with lightly salted water, along with half of the onion and garlic, black pepper and oregano.
- Bring meat to a boil before reducing to a simmer, skimming off any foam that rises to the top, and covering; simmer for 45 minutes.
- Once the pork has simmered for 45 minutes, remove the pork and broth and set aside to cool.
- Once it is cool enough to handle, chop the meat into 1 inch pieces and sauté along with the remaining garlic and onion until the onions and garlic become translucent.
- Add these ingredients back to your stockpot, along with the hominy, the broth, cumin, and hot peppers.
- Bring to a boil, and then reduce to a simmer and cook, covered for 60-90 minutes until the hominy and the meat become tender.
- Taste and season with salt and black pepper as needed and serve.
A bowl of pozole is the perfect winter warmer, but it makes a hearty meal all year round. It is perfect on its own as a quick and easy lunch or dinner, but if you want to enjoy your pozole in authentic Mexican style, then try it along with traditional garnishes including sliced green cabbage, radishes, cilantro, warm corn tortillas and of course, lots of lime wedges.
The longevity of pozole is proof positive of its enduring appeal. The dish has been enjoyed for centuries, perhaps millennia and predates the arrival of Europeans in the Americas, though the use of pork as the main ingredient in the soup is an innovation brought by the Spanish. Prior to the colonial period, turkey and chicken were commonly used in pozole; meaning that if you would like to try a different take on this authentic Mexican classic, you are in very good company indeed.
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