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Authentic Mexican Pozole

Veronica
Generous amounts of Mexican spices cook together to create a hearty broth based soup packed with flavor.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Mexican

Equipment

  • Dutch oven pot
  • large skillet

Ingredients
  

  • 2 lbs bone in, pork shoulder
  • 1 large onion, chopped
  • 6 cloves garlic, peeled and smashed
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp cumin
  • ½ tsp oregano
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • ½ tsp cayenne pepper
  • 2 tbsp red chili powder
  • 1 tbsp ancho chili powder
  • 29 oz canned white hominy, rinsed and drained
  • 3-5 cups chicken broth, see note
  • 7 oz can diced green chilis, do not drain

Garnish

  • limes, quartered
  • cilantro, chopped
  • cabbage, shredded
  • dried oregano
  • onion, diced

Instructions
 

  • Peel and chop onion, smash and peel 6 cloves of garlic and mince 6 cloves of garlic. Set aside.
  • Using a sharp knife, cut pork into large chunks. Remove any visible excess fat and discard.
  • Place trimmed chunks of pork in the bottom of a large dutch oven pot and cover with water. Add just enough water so that the meat is submerged under about an inch of water.
  • Add half the chopped onion, the 6 smashed garlic cloves, salt, pepper, cumin and oregano.
  • Stir and bring mixture to a boil over high heat.
  • Once the mixture comes to a boil, reduce heat and cover pot. Simmer mixture over low heat for 45 minutes.
  • Use a spoon to skim off any foam that rises to the surface of the broth.
  • Using tongs remove the pork meat from the pot.
  • Use an emersion blender to puree the broth in the pot.
  • Cut pork into smaller bite sized pieces, about an inch in size. Discard bones. Use care, meat will be hot.
  • In a large skillet, heat 2 tablespoons olive oil over medium heat.
  • Sauté the remaining chopped onion and 6 cloves of minced garlic until onion is soft and translucent.
  • Add the reminaing spices; cayenne pepper, red chili powder, and ancho chili powder. Stir to coat onions and garlic with the spices. Cook until fragrant, about 1-2 minutes.
  • Add the cubed pork meat and sauté until meat pieces are browned. Cook in two batches if all the meat will not fit comfortably in the skillet.
  • Return the browned pork, along with the spices and diced onions to the pureed broth in the Dutch oven.
  • Stir in the drained and rinsed hominy, the can of diced green chiles and the chicken broth.
  • Increase heat and bring the mixture to a boil.
  • Once mixture comes to a boil, reduce heat to low and cover the pot.
  • Cook soup on low for 1½ to 2 hours, stirring occasionally.
  • Soup is done once pork meat is tender.
  • To serve soup, ladel a generous serving into a bowl. Be sure to include a generous amount of meat and hominy along with the broth. Top each bowl with chopped cilantro, shredded cabbage, dried Oregano, diced onion, and a squeeze of fresh lime juice.

Notes

Instead of using chicken broth, dissolve chicken bouillon in water to make chicken broth. 
Keyword soup