Pozole Soup

Name: Pozole Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
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

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.

65 minMediumServes 6410 cal/serving

MexicanLunchStovetopStandardHigh ProteinLow CarbDairy-FreeAlcohol-Free

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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

1

Season 2 lbs cut into 1-inch cubes pork shoulder with to taste salt and set aside.
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.
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.
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.
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.
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.
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).
8

Add 30 oz white hominy (canned, drained) and continue to simmer for 15 minutes. Taste and adjust seasoning with additional salt if needed.
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.

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Questions

What is 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. This reference files it under Mexican lunch: made on the stovetop, rated medium and about 65 minutes start to finish.

What internal temperature should Pozole Soup reach?

For Pozole Soup, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Pozole Soup?

Step 2 reads: "Brown the pork in batches, about 3-4 minutes per batch." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Do I need any special equipment for Pozole Soup?

Beyond a knife and a board, the method uses a blender (step 5) and a fine-mesh sieve (step 5).

What can I use instead of Mexican oregano in Pozole Soup?

The entry for Pozole Soup calls for 1 tbsp dried Mexican oregano. In its place: Mediterranean oregano works at slightly less volume; a pinch of ground coriander brings back some of the citrus note.

How much protein is in Pozole Soup?

One serving (the recipe makes 6) has 42 g of protein in about 410 calories, alongside 19 g carbohydrate and 30 g fat, plus 3 g fiber and 1978 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

How long does Pozole Soup keep?

Refrigerate what is left of Pozole Soup within two hours and eat it within three days. Reheat gently on the stovetop. The avocado browns within hours; add it fresh to each portion.

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