Authentic Mexican Pozole
September 12, 2013
"I was first introduced to this delicious soup by a close friends mother-in-law who's from Mexico. Unfortunately this isn't her exact recipe, I found this on another recipe site and decided to share it since there wasn't a pozole recipe on this site. It does look like what she makes and i'm hoping I will do this recipe some justice since it will be my first time preparing this. I will officially be trying this recipe this week and I will give a proper review when its complete. Fingers crossed! UPDATE!! I made this recipe last night and even though I made a substitution (under "what else you need") it came out really well. The family really enjoyed, I highly recommend trying this dish."
- Serving Size: 1 (352.8 g)
- Calories 286.1
- Total Fat - 16.8 g
- Saturated Fat - 5.1 g
- Cholesterol - 81 mg
- Sodium - 1623.9 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 4.3 g
- Sugars - 4 g
- Protein - 14.8 g
- Calcium - 48.4 mg
- Iron - 1.9 mg
- Vitamin C - 12 mg
- Thiamin - 0.6 mg
This recipe requires a simple prep.
Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
I boil my ancho chilies in a separate small pot for the garnish part(read below).
Now you are ready to cook.
Place the meat in a large saucepan and just cover with lightly salted water (or stock/broth).
Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both.
Saute the remaining chopped onion and garlic in oil until translucent.
Add the remaining spices, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Degrease the stew, taste for salt, and serve in soup bowls.
This is a delicious recipe and well worth the effort to make.
Garnishes that are always served with are:lots of lime/lemon wedges, sliced radishes, chopped cilantro, Shredded cabbage(not red), fresh/ packaged fried corn tortillas.
When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
Tips & Variations
- I used use pre-cut marinated pork stew meat, my market sold at the butcher counter.
- Making that adjustment I increased the meat qty by 1/2 lb.
- I also omitted about half the salt since the meat was pre marinated.