Description
A warm and flavorful Mexican soup made with pork, hominy, and spices. Substitute with beef or chicken for a halal version.
Ingredients
Scale
- 2 lbs pork shoulder, cubed
- 4 cups chicken broth
- 1 can (29 oz) white hominy, drained
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chiles, seeded and soaked
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and radishes for garnish
Instructions
- In a large pot, brown the pork over medium heat.
- Add onion and garlic, cook until softened.
- Blend soaked chiles with a bit of broth, then add to the pot.
- Stir in hominy, remaining broth, cumin, oregano, and bay leaf.
- Simmer for 1.5 hours until pork is tender.
- Season with salt and pepper.
- Serve with cilantro, lime, and radishes.
Notes
- For a spicier version, add more chiles.
- Leftovers taste even better the next day.
- Use beef or chicken for a halal alternative.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
Keywords: pork pozole, Mexican soup, hominy, hearty soup, spicy pozole