Pozole Soup Recipe
Experience the rich, comforting flavors of Pozole Soup, a traditional Mexican dish made with tender meat, hominy, and a flavorful, spiced broth. Perfect for family dinners, celebrations, or cozy evenings, this hearty soup is a classic that never fails to impress.
Equipment
- Large stockpot or Dutch oven
- Cutting board and knife
- Tongs
- Ladle
- Small bowls for toppings
Ingredients
- For the Soup:
- 2 pounds pork shoulder or chicken cut into large chunks
- 1 onion quartered
- 5 garlic cloves smashed
- 2 bay leaves
- 8 cups chicken or pork broth
- 1 teaspoon salt adjust to taste
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 2 cups canned hominy drained and rinsed
- 3 dried guajillo or ancho chilies optional, for extra flavor
- Toppings Optional but Recommended:
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Chopped fresh cilantro
- Lime wedges
- Diced onion
- Avocado slices
- Tortilla chips or tostadas
Instructions
- Prepare the Meat and Broth:
- In a large stockpot, place the pork or chicken, onion, garlic, and bay leaves. Add broth and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 1.5-2 hours, or until the meat is tender and easily shredded.
- Prepare the Chilies (Optional):
- Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet until fragrant.
- Soak the chilies in hot water for 10 minutes, then blend into a smooth paste with a little soaking water.
- Shred the Meat:
- Remove the meat from the pot and shred it with two forks. Discard bones and any excess fat. Return the shredded meat to the pot.
- Add Hominy and Spices:
- Add the hominy, cumin, oregano, salt, and chili paste (if using) to the pot. Simmer for an additional 20-30 minutes to allow flavors to meld.
- Taste and Adjust:
- Taste the broth and adjust seasoning with more salt or spices as needed.
- Serve and Garnish:
- Ladle the hot soup into bowls. Add your favorite toppings like shredded cabbage, radishes, cilantro, and a squeeze of lime.