Name: Recipe For Pozole Soup With Pork
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pounds pork shoulder, trimmed and cut into bite-sized pieces; 1 onion, chopped; 4 cloves garlic, minced; 2 cans (30 oz each) hominy, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 6 cups chicken broth; 2 dried guajillo chilies, stems and seeds removed; 1 dried ancho chili, stem and seeds removed; 1 teaspoon dried oregano; 1 teaspoon ground cumin; Salt and pepper to taste; Toppings: sliced radishes, shredded cabbage, chopped cilantro, lime wedges, diced avocado

Instructions

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes.
Add the chopped onion and minced garlic to the pot. Cook for an additional 2-3 minutes until the onion is softened and fragrant.
Pour in the chicken broth and add the drained hominy, diced tomatoes, dried guajillo chilies, dried ancho chili, oregano, cumin, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors are well blended.
Remove the dried chilies from the pot and discard. Using an immersion blender, partially blend the soup to thicken it slightly while still leaving chunks of pork and hominy for texture.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the Pozole soup hot in bowls, garnished with sliced radishes, shredded cabbage, chopped cilantro, a squeeze of lime juice, and diced avocado on top.

Ingredients

Instructions

Nutrition Facts

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