Pozole Kit

Description

Make Pozole Soup at home ! The Pozole Soup Kit includes:

– 1lb Hominy Corn

– 1 oz Dried Guajillo Peppers

– 1 oz Dried Ancho Peppers

– 1/2 oz Dried Arbol Peppers

– 1/4 oz Mexican Oregano

– Avocado Leaves

Follow the recipe below

Ingredients

– 1 oz Dried Ancho Peppers
– 1 oz Dried Guajillo Peppers
– 0.5oz Dried Arbol Peppers
– 2-4 Dried Avocado leaves
– ½ tablespoon Dried Mexican Oregano
– 1 lbs Nixtamal Hominy**

– 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.

DIRECTIONS:

Preheat 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 soup, use less peppers, add a little of the puree at a time and taste as you go

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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.

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Add the remaining oil to the stockpot.  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.

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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.

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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