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Pozole Soup Recipe

Pozole Soup Recipe

Slow-cooked pozole soup made with hominy and rich broth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

For the soup itself:
  • About 600–700 g meat pork or chicken, bone-in if possible
  • 2 cups hominy rinsed really well
  • 1 large onion cut in half
  • 4 –5 garlic cloves
  • 2 –3 dried red chilies
  • A little oregano
  • A little cumin
  • Salt
  • Water or stock a lot of it
For topping later (optional, not mandatory):
  • Cabbage or lettuce
  • Radish
  • Onion
  • Lime
  • Cilantro
  • Chili sauce
  • Use what you like. Skip what you don’t.

Equipment

  • A big, heavy pot (this matters)
  • A knife
  • A cutting board
  • A spoon
  • A ladle
  • A blender (even an old one)

Method
 

Step 1: Start the Pot
  1. Put the meat in the pot.
  2. Cover it with water or stock. Don’t measure too hard. Just cover it nicely.
  3. Add onion halves. Add garlic. Add salt.
  4. Bring it to a boil.
  5. Then lower the heat.
  6. Cover it. Let it simmer.
  7. Walk away a bit. Come back. Stir once.
  8. This takes 45–60 minutes. Let it.
Step 2: Deal With the Chilies
  1. While the meat cooks…
  2. Take the dried chilies. Remove stems and seeds.
  3. Toast them lightly in a dry pan. Just seconds. Don’t burn them.
  4. Soak them in hot water for about 10 minutes.
  5. Blend them with some soaking water until smooth.
  6. Smell it.
  7. That smell tells you you’re doing fine.
Step 3: Shred the Meat
  1. When the meat is soft enough to fall apart…
  2. Take it out. Let it cool a bit.
  3. Shred it. Don’t try to make it pretty.
  4. Set it aside.
Step 4: Build the Soup
  1. Add the chili paste into the pot.
  2. Add the hominy.
  3. Add oregano and cumin.
  4. Taste the broth. Adjust salt.
  5. Now add the meat back in.
  6. Stir slowly. Not aggressively. This isn’t that kind of soup.
Step 5: Let It Become Pozole
  1. Simmer everything together for 30–40 minutes.
  2. Stir sometimes. Taste sometimes.
  3. If it smells good… you’re winning.
Step 6: Turn It Off (And Wait)
  1. Turn off the heat.
  2. Let the soup sit for 10–15 minutes.
  3. I know you want to eat it.
  4. Wait anyway. Trust me.
Small Truth (From Too Many Pots)
  1. Pozole the next day?
  2. Better.
  3. Always better.