Top Rated Pozole Recipes

Mexican soup, Hominy, Pozolé
This is my version of the hearty, traditional Mexican soup. Ingredients: Pork chunks (bite size) Chorizo Bay leaf 1 large onion, diced 1 tsp. Spanish smoked Paprika 1 pinch Oregano 1 tsp. Chipotle (powder) 1 16oz can or Juanitas Mexican Hominy Olive oil 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 pinch Saffron Salt to taste   Instructions: 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
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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!
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Chicken-Chile Pozole
"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
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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.
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