Pozole ~ Pork and Hominy Soup

0
5359
Pozole ~ Hominy Corn Soup
Pozole ~ Hominy Corn Soup
Paid Advertisement

Pozole or Pork and Hominy Soup is a traditional Mexican recipe for corn soup or stew. It’s made from hominy (produced from dried corn kernels that have been treated with an alkali, in a process called nixtamalization) with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.

Pozole or Posole?

It’s typically spelled Pozole in Mexico and Posole in border states like New Mexico and Texas.

Pozole ~ Hominy Corn Soup

Pozole ~ Pork and Hominy Soup

Recipe Author : Mike Gonzalez
Pozole or Pork and Hominy Soup is a traditional Mexican recipe for corn soup or stew.

Please Rate this Recipe

Be the First to Rate This Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Soup
Cuisine Mexican
Servings 8 people

Ingredients
  

For Soup:

  • 2 lbs pork stew meat cut into cubes
  • 2 cans hominy 29-ounce cans
  • 2 tbsp corn oil
  • ½ cup onion chopped
  • ½ head garlic cloves peeled and chopped
  • 8 cups chicken stock
  • 4 ancho chiles seeded and deveined, soaked in hot water until soft
  • 4 guajillo chiles seeded and deveined, soaked in hot water until soft
  • 4 cascabel chiles seeded and deveined, soaked in hot water until soft
  • 1 tsp dried marjoram
  • 1 tsp dried thyme

For Garnish:

  • lime wedges
  • onion chopped
  • lettuce shredded
  • oregano

Instructions
 

  • In a large stockpot, heat the oil, add the onion and garlic, and sautee until the onion is transparent. Add the meat and the chicken stock to cover. The amount of stock used will depend on how thick a pozole is desired; more may be added with the hominy later on. Bring to a boil, cover, reduce heat and cook until the pork is tender.
  • Meanwhile, puree the softened chiles with just enough broth to allow movement of the blender blades.
  • Add the chile puree, marjoram, thyme and hominy and continue cooking until the hominy is tender. This will require less time if canned hominy is used.
  • Serve the hot pozole in deep bowls, with separate bowls of garnish ingredients on the table so that diners can add their own.
Keyword Hominy, Pork, Pozole
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don’t forget to subscribe to our email list for more recipes!

Shop Online with Amazon-Fresh & Whole Food Market

Pork Shoulder Butt Roast Boneless

Paid Advertisement
  • No added growth hormones or antibiotics, ever
  • No animal by-products in feed

Price: $5.49 per pound


La Preferida White Hominy, 29-Ounce (Pack of 3)

  • Packaged in BPA-free lining cans.
  • La Preferida providing authentic Mexican ingredients for more than 70 years.

Price: $16.99 for 3 29oz cans & FREE Shipping

Paid Advertisement

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.