Mexican Pozole soup

Pozole is easily one of Mexico’s most iconic and beloved dishes, I believe. Pozole is basically a cross between a soup and a stew and is popular around the country, especially on events such as Mexican Independence Day and at Christmas, and most people associate it with any large family gathering. Pretty much all pozoles contain the base ingredients of pork, garlic and large hominy kernels (cacahuazintle), although there are several versions that use meats such as chicken instead, plus the added extras of shredded lettuce, hot sauce, diced onion, thinly sliced radish, a healthy squeeze of lime and avocado. It’s often served with tostadas and crema.

Our pozole with was pork and not prepared in slow cooker. And I have to say, I am really big fan of this soup and like it a lot.

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What do you need: 

1 large can of white hominy

600 g pork 

1 vegetable/pork stock

8 garlic cloves 

3 bay leaves

1 tea spoon ground cumin

2 table spoons oregano

salt and pepper

half a small cabbage 

1 onion

4 limes

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Take a big pot, add pork cut into small pieces, water. bay leaves, pepper, crushed garlic cloves and bring it to boil. Let it cook until the meet is soft. In the mean time, rinse and drain the hominy and add it into the pot with boiled meat. Add vegetable/pork stock, cumin, oregano and add tea spoon of salt. Bring to a simmer, reduce the heat and cook for approximately 15 minutes or until the pork is tender. While is the soup boiling, cut cabbage into slices and put it into the separate bowl, afterwards chop onion into small pieces and limes into quarters.

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To serve, arrange the garnishes (cabbage, onion and lime) in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. And enjoy this delicious soup. My husband add chili sauce and chili flakes on top as well 🙂

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Buen provecho!

Vero & Canito

 

 

18 thoughts on “Mexican Pozole soup

  1. Pozole is the most wonderful thing I “brought” from New Mexico with me. I was blown away by the wonderful flavor. I didn’t even add the chili sauces. However, in Albuquerque the people I knew only made it with pork. (I’ve seen any number of variations online.) Lovely post. Hugs.

    Liked by 1 person

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