Pozole soup is a traditional mexican dish made from hominy with added meat and topped with garnishes like shredded cabbage, radishes, onions, avocado or limes. It is served both as a day-to-day meal and as a festive dish.
– 1 Tablespoons vegetable oil
– 1 lbs boneless pork shoulder, chuck roll, brisket cut into cubes, leftover turkey or chicken thighs
– ½ medium white onion, peeled and diced
– 4 cloves garlic, peeled and minced
– 3–4 cups chicken stock
– ½ tablespoon toasted ground cumin
Optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded lettuce, shredded cabbage, and/or thinly-sliced radishes.
To make the Pozole Soup broth start by preheating a skillet to a medium high heat, toast peppers for 10- 20 seconds, Remove and discard the stems and seeds from the peppers, cover completely with boiling water and soak for 10 minutes. Transfer to a blender with 2 cups fresh water, puree until completely smooth then set aside.
*Note: if you would like a less spicy pozole soup, use less peppers, add a little of the puree at a time and taste as you go
Heat half the oil in a stock pot over medium-high heat. Add the meat and sear until all sides are seared and browned, set aside.
Mix in the remaining oil to the stockpot. Next add the diced onion, and saute for 4-5 minutes until softened. Stir in the garlic, then saute for 1-2 minutes more until fragrant.
Add in the chicken stock, hominy, avocado leaves, cumin, oregano, cooked meat, and the pepper mixture. Bring to a simmer then reduce heat to medium-low so that the soup is just barely simmering, cover partially, and cook for 1.5 to 2 hours, or until the meat is tender and shreds easily.
Once the meat is tender, shred it into bite-sized pieces using two forks, you can remove the avocado leaves at this point. Return the meat to the soup and stir to combine. Also, if you’d like a thinner broth, add in an extra cup or two of chicken stock to thin it out. Season to taste with salt and pepper.
Serve warm with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.
**Add the extra pound of Nixtamal Hominy for a more fulsome dish