The recent cold weather here in Texas makes me crave hot soup and one of the most flavorful, authentic Mexican soups out there is Pozole. This is a Spanish soup that has a staple that we use in so many things, corn and in this case, hominy. And by simply removing the meat in it, you could have a wonderful vegetarian dish.
The smell of this Pozole Soup is amazing and will have your neighbors knockin’ at your door asking for a taste! 5 star rating from everyone! Enjoy! OH! And it’s so much more fun if you serve in some fun soup bowls!
INGREDIENTS
- 3 lbs of pork shoulder or meat for carnitas (carnitas means small meat)
- 1 whole head of garlic (cut the tip off the point end of garlic)
- 1 large or 2 medium onions
- 1 approx 108 oz can of hominy ( rinsed very well)
- 4 dried chili cascabel (guajillo) peppers (deseed) (approx ¾ oz)
- ½ tsp. Cumin
- 1 small bay leaf
- Salt and Pepper to taste
DIRECTIONS
Put the chili peppers in a saucepan with water and gently boil until soft. Put the meat, garlic and onion in a LARGE stockpot and fill about 2/3 full with water. Boil 1 to 2 hours…or until the meat is very tender. Remove the meat and let cool a little so you can pick through for fat and remove anything unwanted. (I’m very picky) Discard the bay leaf. Scoop out the onion and garlic and place in a blender. Drain the peppers and add them to the onion and garlic. Be sure to squeeze the garlic out of its’ skin. Add about 1 cup of stock and blend very well. (Add more if necessary because you might need to strain it if the blender doesn’t chop up the skin of the pepper finely enough) You don’t have to but I strained my stock. Add the cumin along with the pepper onion mixture, the rinsed hominy and the meat back in. Let it simmer for ½ hour to 1 hour. The longer the better.
Note: I would probably use leaner meat next time. Fat adds flavor but I would still prefer less of it.
I have to tell you that I have been making this recipe for years now. My husband who is mexican loves it. I will not make any other. His mom wh ois a naive of mexico says it is really good. Thanks for posting this!
My question is where in all this do you add the salt and pepper and when you said add cumin to the garlic and onion mixture rinsed hominy and meat back in…did you mean to add it back in the large stockpot? I can’t wait to make this for my husband but I’m a little confused I want to get it right and surprise my family.
Mayra
Add salt to meat when boiling
And when she sais pepper garlic onion mixture she means the guajillo peppers (not actual pepper)
Yes add all to the stockpot and simmer
Hope this help! Happy cooking!
What’s the serving size?
I am thankful for this easy recipe you posted . My question is how many servings does this have , I have a family of 4 and we love seconds .
depending on the bowl size…if it’s a regular size bowl i would say there will be enough for the 2nd servings
I made this for my fam recently. First time making posole. I have a family of 8 and it was more than enough. I had to add more chile’s tho. I’d go with 8-10 instead. And oregano at the end. 2 spoonful.
Other than that this recipe is PERFECT!
I love this recipe. It was easy and very good.
My sister-in-law taught me to put meat on fidge until all fat coagulated on top of soup an then scoop it off. Got lots of flavor, almost no fat.
This is the best pozole recipe ever! I’ve been making this for years already and anybody who’s tried it, loves it!
Tanea did you mean 8-10 Chile’s for one batch ? Thanks 😊
To serve it as it’s done in Mexican homes have radishes slices, shredded cabbage, diced onions, lemon wedges.People can add what they like and serve with warm corn tortillas.
This is really good and easy to make . I used green chili sauce instead of red . I’m making it again tonight
Thank for recipie!!