Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into bite-sized pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cans (29 oz. each) hominy, drained and rinsed
- 6 cups chicken broth
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp. vegetable oil
- For serving: lime wedges, chopped cilantro, sliced radishes, shredded cabbage
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven 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 softened, about 3-5 minutes.
3. Add the hominy, chicken broth, oregano, cumin, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the pork is tender.
4. Remove the bay leaf from the pot. Using an immersion blender, blend some of the soup until it becomes slightly creamy (optional).
5. Serve hot with lime wedges, chopped cilantro, sliced radishes, and shredded cabbage.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 32g
Sodium: 1200mg
Substitutions for ingredients:
- Pork can be substituted with chicken or beef
- Chicken broth can be substituted with vegetable broth
Variations:
- Add diced tomatoes, green chilies, or jalapenos for a spicier version
- Add chopped carrots and celery for a heartier version
- Use canned green enchilada sauce instead of chicken broth for a different flavor
Tips and tricks:
- For a thicker soup, blend more of the soup with the immersion blender
- If the soup is too thick, add more chicken broth or water to thin it out
- To save time, use a slow cooker instead of a pot on the stove
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with lime wedges, chopped cilantro, sliced radishes, and shredded cabbage.
Garnishes:
Lime wedges, chopped cilantro, sliced radishes, shredded cabbage
Pairings:
- Mexican rice
- Cornbread
- Tortilla chips and salsa
Suggested side dishes:
- Refried beans
- Guacamole
- Quesadillas
Troubleshooting advice:
- If the soup is too thin, simmer for longer to reduce the liquid
- If the pork is tough, simmer for longer until it becomes tender
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Pozole is a traditional Mexican soup made with hominy and meat. It is often served during celebrations and holidays, such as Christmas and Day of the Dead.
Flavor profiles:
Savory, slightly spicy, and slightly creamy
Serving suggestions:
Serve hot with lime wedges, chopped cilantro, sliced radishes, and shredded cabbage.
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Region: Mexican