Ingredients with Measurements:
- 2 lbs of pork shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cans of hominy, drained and rinsed
- 4 cups of chicken broth
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 tsp of dried oregano
- 1 tsp of ground cumin
- Salt and pepper to taste
- 1 lime, cut into wedges
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- Large pot
- Blender
Step-by-Step Instructions:
1. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the hominy, chicken broth, ancho chiles, guajillo chiles, oregano, and cumin to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the pork is tender.
4. Remove the chiles from the pot and discard. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Season with salt and pepper to taste.
6. Serve hot with lime wedges and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 20g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Ancho and guajillo chiles can be substituted with other dried chiles.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Top with sliced radishes, chopped onion, and shredded cabbage for extra crunch.
Tips and Tricks:
- For a thicker soup, add more hominy.
- For a spicier soup, add more chiles.
- To save time, use a pressure cooker to cook the pork.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls with lime wedges and chopped cilantro on top.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested Side Dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting Advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food Safety Advice:
Make sure the pork is cooked to an internal temperature of 145°F.
Food History:
Pozole is a traditional Mexican soup made with hominy and meat, usually pork. It is often served during celebrations and holidays.
Flavor Profiles:
Savory, slightly spicy, and comforting.
Serving Suggestions:
Serve hot with lime wedges and chopped cilantro on top.
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Region: Mexican