Pozole soup recipe

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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.

Ingredients

• 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 chiles, 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

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig