Pozole soup recipe
This recipe needs advance preparation!
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
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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