Pozole Soup

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Pork and Hominy Pozole Soup

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

3 Hour

Total time

3 H & 5 M

Pork pozole is a hearty and flavorful Mexican soup made with hominy (dried corn kernels treated to remove the hull), pork, and a rich, aromatic broth. It's often enjoyed as a comforting meal, especially during colder months or for special occasions. Here's a basic recipe for making pork pozole:

Ingredients

• 2 lbs. bone-in pork shoulder
• 2 tablespoons vegetable oil
• 1 cup onion chopped
• 4 garlic cloves, minced
• 1 chopped jalapeno pepper
• 4 cups chicken broth
• 4 cups water
• 6 tomatillos, cored and diced
• 2 25 oz-cans white hominy, drained
• 1 cup chopped cilantro leaves and stems packed
• ½ tablespoon ground cumin
• 1 tsp red pepper flakes
• Garnishes: 5 radishes sliced thin, 1 cup thinly shredded green cabbage, ½ cup chopped scallion, 2 limes cut in wedges, 8 Corn or flour tortillas warmed

Instructions

1. Preheat your oven to 375 F. Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Sear the pork on both sides.
2. Add the onion, garlic, pepper, water, and broth. Bring the mixture to a boil—place in oven and cover. Cook until the pork is tender, about 3.5 hours.
3. Remove the pork from the broth and shred it with two forks.
4. Strain the broth, reserving 6 cups. Puree the onion, garlic, and jalapeno mixture in the broth—place the mixture on the stove. Add the diced tomatillos, hominy, shredded pork, and seasonings. Bring to a boil and lower to a simmer. Cook for 5 minutes.
5. Serve in a Dutch oven with the garnishes on the side. Serves 6-8.

Nutrition Facts

Calories

288.94

Fat

10.58 g

Sat. Fat

2.53 g

Carbs

30.21 g

Fiber

5.57 g

Net carbs

24.66 g

Sugar

5.77 g

Protein

17.63 g

Sodium

1113.69 mg

Cholesterol

48.7 mg

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