Pozole, Traditional Mexican Soup

pork

🥗Healthier: chicken breast

💰Cheaper: turkey

Chicken breast is leaner, while turkey can be more affordable.

hominy

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative, while rice is often less expensive.

Cut pork shoulder roast into small pieces and add to a 5 quart soup pot.

Add the bone from the roast, one large carrot cut into thirds, one stalk of celery, one whole onion, and six whole garlic cloves to the pot.

Pour in four quarts of water until the pot is full.

Add two teaspoons of salt and one teaspoon of black pepper to the pot.

Cover the pot and cook for about two hours until the pork is tender.

Remove the bone and place the carrots, celery, and onions into a blender.

Drain the broth to remove impurities and pour it back into the pot.

Rinse the pork to remove fatty impurities and return it to the broth.

Add two cans of white hominy and one can of golden hominy to the soup.

Remove stems and seeds from two kinds of dried chilies (ancho and guillo) and place them in the pot.

Add bay leaves to the pot.

Blend the carrots, celery, onion, and chilies with a couple ladles of soup liquid and three more garlic cloves.

Add two chicken bouillon cubes, one teaspoon of Mexican oregano, one teaspoon of dried thyme, and half a teaspoon of cumin to the blender.

Pour the blended mixture into a hot skillet with two tablespoons of canola oil and cook for about ten minutes.

Pour the sauce into the soup and fish out the bay leaf.

Serve the pozole with toppings of sliced avocado, limes, shredded cabbage, thinly sliced radishes, and warm tortillas.

Cooking Techniques

Equipment Needed

Spice Level: