Pozole soup recipe

This recipe requires preparation in advance!

A rich, heart-warming soup from Jalisco, Mexico, for which you will need dried hominy. The Cool chili co sell this if you are have difficulty finding it in the Uk.

Pozole soup recipe

Servings:	Serves 4
Calories per serving:	420
Ready in:	14 hours 30 minutes
Prep. time:	12 hours 10 minutes
Cook time:	2 hours 20 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review I like this! 5/5 Hominy was hard to get hold of though. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 5 cloves of Garlic, peeled and crushed
• 450 g (1 lb) pork tenderloin fillet, cut into small cubes
• ¼ teaspoon pepper
• Chicken stock or water
• 1 teaspoon freshly ground cumin
• ½ teaspoon dried oregano
• 3 cloves, ground
• 5 fresh chillies, de-seeded and chopped into rings
• 2 cups dried hominy
• ½ teaspoon salt

Mise en place

• Re-constitute the dried hominy by soaking overnight in lightly salted water.

Method

1. On a high heat, add the oil to a large saucepan and brown the meat in small batches, remove and reserve
2. Add the ground pepper to the oil, reduce the heat and gently simmer the onions and garlic until translucent, about 5 minutes
3. Add enough stock or water to cover the meat by at least 5cm (2")
4. Add the remaining ingredients and simmer, covered, for about 2 hours, topping up with stock or water if necessary.
5. Season to taste with salt and extra pepper if required.

Variations

For extra flavour and to bulk out the soup, add 1/4 of a cabbage, finely chopped after the first hour of cooking.

Chef's notes

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