This is my version of the hearty, traditional Mexican soup.
Pork chunks (bite size)
1 large onion, diced
1 tsp. Spanish smoked Paprika
1 pinch Oregano
1 tsp. Chipotle (powder)
1 16oz can or Juanitas Mexican Hominy
canned Red Kidney Beans
canned Pinto Beans
2 cloves Garlic
½ tbsp crushed roasted Cumin
4 cups boiling water
cup½frozen Yellow corn
Quarter cup chopped Cilantro
Salt to taste
In a large pot, put in enough olive oil to coat the bottom. Ad Bay leaf and rub around. Add and brown the pork pieces, add sliced chorizo. When these are seared, toss in the diced onion, garlic and saute briefly. When onions are translucent, add Smoked Paprika, Cipotle, and roasted Cumin. Saute another minute and add boiling water. Simmer for an hour. Add can of Mexican Hominy and the cans of beans. Simmer for another hour. Add yello corn, Cilantro and a pinch of Saffron. Simmer another 20 minutes.
I like to add a little fresh olive oil before serving
Pozole is a hominy-based stew usually made with pork shoulder. Set bowls of shredded cabbage, avocado, radishes, chopped cilantro, and lime wedges on the table so each person can flavor their pozole as they wish. Keep plenty of tortillas and Mexican beer on hand!
"My family got turned on to pozole thanks to a friend of one of my daughter’s who always brings pozole for school potlucks. This brothy Mexican soup is chock-full of hominy, mild dried chiles, and shredded chicken or pork. Philippe and our girls (well, at least two of the four!) go crazy for it. Shredded chicken (either left over from an earlier dinner or off of a rotisserie chicken) and mild New Mexico dried red chiles make this soup weeknight and kid-friendly. If you want a spicier version, try adding a dried chipotle chile (or two) to the mix." - Melissa d'Arabian, author of Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot
Pozole is popular in many Latin American countries. It is made from corn that is treated with lime (the mineral), and then cooked with spices and often meat to make a hearty soup or stew. The lime treatment enhances the nutritional value of the corn and changes its flavor.
In the markets and several other street locations in Morelia, the capital of the state of Michoacán, you can find some of the best pozole in Mexico. That is not to say that there are not other great versions, but this one typifies for me what pozole is all about.
Pozole is a Mexican broth-based soup made with meat and hominy, a type of corn. Traditionally it would require many hours to prepare, but this version takes much less time and still tastes wonderfully authentic. Pozole is served with a garnish tray ...
Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast.
Ingredients: 3/4 pound cooked pork loin (I cooked it in the crock pot on high with apple cider, applesauce, rosemary, salt and pepper) For the "soup": 2 1/2 cups water 1 cup chicken broth 1/2 tsp garlic salt 1/4 cup chopped sweet onion 1 crushed ...
Our version of this Mexican wonder is so quick to make that you may begrudge the extra time it takes to chop, dice, or slice the various garnishes. You can, in fact, do without themor choose just a few.