Spicy Pork and Hominy Soup
Soup is one of those foods which is universal. There is no cuisine in the world which does not include some type of soup among its recipes and of course, Mexican cooking is no exception either. In fact, soup is as important at the Mexican table as it is in any other cuisine, if not more so.
There are many soups (or sopas, in Spanish) that you’ll find served in Mexico, one of the most popular of which is pozole, a spicy soup made with hominy and meat; usually pork, though it is also sometimes made with turkey, chicken and even vegetarian style. This particular pozole recipe, however, is the standard pork and hominy based version.
If you have never had pozole before, you are in for a treat; and even if you are not the most avid cook, it is easy to make this spicy and satisfying pork and hominy soup yourself. As far as soup goes, it is a pretty impressive dish as well, so you may want to prepare this recipe for when you are expecting dinner guests.
Mexican Pork Pozole
Summary: coming soon
- 1 ½ lbs pork shoulder
- 4 cups reserved broth from cooking pork
- 4 cups canned white hominy, rinsed
- 4 cloves garlic, chopped
- 2 small white onions, diced
- 2-4 jalapeno peppers, cut into thin rings (adjust to taste)
- 2 tbsp oil
- 1 tbsp cumin
- 2 tsp oregano
- 1 tsp black pepper
- Salt, to taste
- Lime wedges, shredded green cabbage, chopped cilantro, quartered radishes and warm corn tortillas, for serving
- Place the pork in a stockpot and cover with lightly salted water, along with one onion, half of the garlic and jalapenos, black pepper and half of the oregano and cumin. Bring to a boil and then reduce to a simmer for 45 minutes to an hour, covered.
- Remove the pork and reserve both meat and broth.
- Sauté the rest of the diced onion and garlic in a Dutch oven until they turn translucent and add the other half of the spices while you cut the pork into 1 inch pieces and add them to the pan. Drain and rinse the hominy and stir in along with the pork broth and the other half of the jalapenos.
- Bring to a boil before reducing to a simmer and cooking for another hour until the hominy is tender, then cook for another 30 minutes to an hour until the peppers and onions are very soft.
- Taste the pozole and add salt and pepper to taste, and then serve with radishes, shredded cabbage, chopped cilantro and plenty of lime wedges and corn tortillas.
Preparation time: 1 minute(s)
Cooking time: 1 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
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