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 ~ Pork and Hominy Soup
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- 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
- lime wedges
- onion chopped
- lettuce shredded
- 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.
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