Authentic Mexican Pozole
Recipe: #10513
September 12, 2013
Categories: Pork Roast, Mexican, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spicy, Mexican Dinner, Crockpot Soup, Pork Crock Pot Recipes, more
"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."
Original is 10 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
This recipe requires a simple prep.
Step 2
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.
Step 3
I boil my ancho chilies in a separate small pot for the garnish part(read below).
Step 4
Now you are ready to cook.
Step 5
Place the meat in a large saucepan and just cover with lightly salted water (or stock/broth).
Step 6
Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
Step 7
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Step 8
Remove meat and broth, reserving both.
Step 9
Saute the remaining chopped onion and garlic in oil until translucent.
Step 10
Add the remaining spices, stir for a minute.
Step 11
Cut the reserved pork into 1 inch cubes and add to the pan.
Step 12
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).
Step 13
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
Step 14
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Step 15
Degrease the stew, taste for salt, and serve in soup bowls.
Step 16
This is a delicious recipe and well worth the effort to make.
Step 17
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.
Step 18
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
- 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.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a less spicy pozole, reduce the amount of chili powder and cayenne pepper.
- For a more flavorful pozole, use pork broth instead of water when cooking the pork shoulder.
- Substitute olive oil for vegetable oil: Olive oil is a healthier option than vegetable oil, as it is a source of monounsaturated fats, which help reduce cholesterol levels. It also has a higher smoking point than vegetable oil, making it a better option for high-heat cooking.
- Substitute canned diced tomatoes for green chilies: Tomatoes are a great source of vitamin C and provide a milder flavor than the green chilies, making it a great option for those who are sensitive to spicy foods. The tomatoes also add a nice flavor to the soup, making it extra delicious.
Vegan Pozole Replace the pork shoulder roast with 2 cans of black beans, drained and rinsed. Replace the pork broth with vegetable broth. Omit the green chilies, jalapenos, and ancho chilies. Replace the cumin powder with smoked paprika. Add 1 teaspoon of cumin powder. Add 1 teaspoon of garlic powder. Add 1 teaspoon of onion powder. Add 1 teaspoon of dried oregano. Add 1 teaspoon of chili powder.
Vegan Chipotle Pozole Replace the pork shoulder roast with 2 cans of black beans, drained and rinsed. Replace the pork broth with vegetable broth. Omit the green chilies, jalapenos, and ancho chilies. Replace the cumin powder with 1 teaspoon of smoked paprika and 1 teaspoon of chipotle powder. Add 1 teaspoon of garlic powder. Add 1 teaspoon of onion powder. Add 1 teaspoon of dried oregano. Add 1 teaspoon of chili powder.
Mexican Rice: Mexican Rice is a delicious accompaniment to Mexican Pozole. It's a simple side dish that can be made in minutes and adds a great flavor to the meal. It's also a great way to get some extra vegetables into the meal.
Refried Beans: Refried beans are a classic accompaniment to Mexican Pozole. They are a great source of protein and fiber, and they add a delicious flavor to the meal. Refried beans are easy to make and can be made ahead of time, so they're perfect for busy weeknights. Plus, they're a great way to get some extra vegetables into the meal.
FAQ
Q: How can I reduce the spiciness of the pozole?
A: You can reduce the spiciness of the pozole by omitting the jalapenos and ancho chilies from the recipe, and reducing the amount of cayenne and chili powder. Additionally, you can strain the ancho chili liquid and discard the pulp before adding it to the soup.
Q: How long does pozole need to simmer?
A: Pozole typically needs to simmer for at least an hour, but can be simmered for up to three hours for a richer flavor.
2 Reviews
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Fun facts:
The traditional garnish for this Mexican pozole recipe is lime wedges, sliced radishes, chopped cilantro, shredded cabbage, and fried corn tortillas. This garnish has been used in Mexican cuisine for centuries, and is believed to have originated in pre-Hispanic times.
Pozole is a traditional dish in Mexico, and is often served during special occasions such as birthdays, weddings, and religious festivals. The dish is believed to have been served to the Aztec emperor Montezuma, and is still a popular dish in Mexico today.