Pozole Soup
A hearty Mexican soup made with hominy, tender pork, and a rich chili broth. This traditional dish is served with an array of fresh toppings for a customizable and satisfying lunch experience.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 30 oz white hominy (canned, drained)
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 tbsp dried Mexican oregano
- 2 tsp ground cumin
- 2 bay leaves
- 8 cups chicken broth
- to taste salt
- 2 tbsp vegetable oil
- 8 radishes (for garnish), thinly sliced
- 2 limes (for garnish), cut into wedges
- 2 cups green cabbage (for garnish), shredded
- 1/2 cup fresh cilantro (for garnish), chopped
- 1 avocado (for garnish), sliced
Instructions
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1
Season 2 lbs cut into 1-inch cubes pork shoulder with to taste salt and set aside.
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2
In a large pot, heat 2 tbsp vegetable oil over medium-high heat. Brown the pork in batches, about 3-4 minutes per batch. Transfer to a plate.
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3
In the same pot, add 1 diced white onion and sauté until softened, about 3 minutes. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
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4
While the onions cook, place 4 stems and seeds removed dried guajillo chilies and 2 stems and seeds removed dried ancho chilies in a bowl and cover with hot water. Let soak for 15 minutes until softened.
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5
Drain the chilies and place in a blender with 1 cup of chicken broth. Blend until smooth, then strain the mixture through a fine-mesh sieve back into the pot.
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6
Return the browned pork to the pot. Add the remaining 8 cups chicken broth, 1 tbsp dried Mexican oregano, 2 tsp ground cumin, and 2 bay leaves.
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7
Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes or until the pork is tender and reaches an internal temperature of 145°F (63°C).
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8
Add 30 oz white hominy (canned, drained) and continue to simmer for 15 minutes. Taste and adjust seasoning with additional salt if needed.
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9
Remove bay leaves before serving. Serve hot in bowls with 8 thinly sliced radishes (for garnish), 2 cups shredded green cabbage (for garnish), 2 cut into wedges limes (for garnish), 1/2 cup chopped fresh cilantro (for garnish), and 1 sliced avocado (for garnish) for everyone to add as desired.