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 reviewI like this! 5/5 Hominy was hard to get hold of though. |
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
Method
- On a high heat, add the oil to a large saucepan and brown the meat in small batches, remove and reserve
- Add the ground pepper to the oil, reduce the heat and gently simmer the onions and garlic until translucent, about 5 minutes
- Add enough stock or water to cover the meat by at least 5cm (2")
- Add the remaining ingredients and simmer, covered, for about 2 hours, topping up with stock or water if necessary.
- 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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