Hearty Pozole Soup Recipe
Pozole soup
Ingredients
- 2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes
- 6 garlic cloves, peeled, and split lengthwise
- 2 bay leaves
- 1 large yellow onion, diced
- 1 teaspoon ground cumin
- 2 tablespoons coarse salt, divided
- 6 dried Guajillo chiles
- 2 dried ancho or New Mexico chiles
- 1/2 medium sweet onion, cut into large pieces
- 3 medium or 2 large plum tomatoes, cut in half lengthwise and cored
- 2 garlic cloves, peeled
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Mexican oregano
- 1 (15-ounce) can white hominy, drained and rinsed
- 1/2 small head green cabbage, finely shredded
- 6 radishes, sliced thinly
- 3 limes, quartered
- 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
- 1/2 medium onion, finely diced
Garnishes
Instructions
- Rinse diced pork under cold water until water runs clear.
- Transfer pork to a large stock pot over medium-high heat; add 8 cups cold water.
- Bring to a simmer; skim off and discard foam and solids that float to surface.
- Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt.
- Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
- Meanwhile, remove and discard stems, seeds, and large veins from dried chiles.
- Break into large pieces in a medium saute pan and add 3 cups water.
- Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged.
- Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
- Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
- Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy.
- Taste and season with additional salt, if desired.
- Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
- Serve hot soup with garnishes for topping.
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