Pozole
This quick 30-minute Pozole has all the flavor of the classic with hominy, pulled pork, and tasty toppings—ready in a fraction of the time!
Servings: 6 servings
Cost: $13.23
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1-1/2 cups finely diced red onion 1 large onion
- 1 tablespoon minced garlic 4 cloves
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder see note 1
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 5 tablespoons tomato paste
- Salt and pepper
- 5 cups chicken stock like Swanson’s, divided
- 1 (4-ounce) can fire-roasted mild diced green chiles
- 1 (15.5-ounce) can golden hominy drained and rinsed
- 1 (15.5-ounce) can pinto beans drained and rinsed
- 1-1/2 cups precooked shredded pork see note 2
- 1 bay leaf
- 1/4 cup finely diced cilantro optional finishing touch
- 1 lime optional finishing touch
- Toppings as desired see note 3
Instructions
- Finely dice onion and mince garlic. If using packaged and pre-cooked pork, remove it from packaging and microwave for 90 seconds. Remove and set aside to cool, remove fat/gristle, measure out 1-1/2 cups, and set aside.
- Add 1 tablespoon oil to a large pot over medium heat. Add onion and sauté until tender and transparent, about 5–8 minutes. Add garlic and sauté for 30 more seconds. Add remaining 1 tablespoon of oil and flour. Cook, stirring constantly, 1 minute. Add seasonings: chili powder, cumin, oregano, garlic powder, and salt/pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Add tomato paste. Continue to cook, stirring constantly, 3–4 more minutes or until deeply fragrant. (This is supposed to be dry! Keep stirring so it doesn’t burn. If anything is burning, lower heat slightly or add a small splash of water). Don’t rush this—this process adds loads of flavor!
- While stirring constantly, gradually add 2 cups of chicken stock. Whisk until mixture is smooth and thickens, about 3–4 minutes. The mixture should start to slightly bubble at the edges. Once this happens, add undrained green chiles, drained and rinsed hominy, pinto beans, and pork (briefly shredded—see note 2). Add bay leaf and remaining 3 cups chicken stock. Mix to combine, increase heat to high until soup is simmering, then reduce heat to medium low and simmer for about 10 minutes or until beans and pork are fully heated. If desired, add in cilantro and 2 tablespoons lime and mix through. Taste and adjust salt/pepper to preference—flavor should be rich!
- While the soup is simmering, prepare the toppings. My must-haves: tostada shells, lime, cilantro, pickled red onions, cotija, and lots of ripe avocados! Remove soup from heat and ladle into bowls. Add desired toppings to individual bowls and enjoy immediately.
Video
Notes
Note 1: Be sure to use chili powder—not to be confused with chilli powder, which is very hot. I’m using American chili powder (I use McCormick, which is very mild).
Note 2: My favorite already cooked and seasoned pork in this recipe is Del Real Foods Carnitas. I microwave it for 1 min and 30 seconds up to 2 mins, then give it a quick shred (removing and discarding fat) with forks before measuring and adding.
Note 3: Toppings: Queso fresca or cotija, pickled red onions, additional chopped cilantro, diced ripe avocados, quartered limes, thinly sliced radishes, tostada shells or tortilla chips/strips.
- Here is how to make quick pickled red onions: In a medium bowl, combine 1 cup (75g) thinly sliced red onion, 2 tablespoons (28g) red wine vinegar, 1/2 teaspoon fine salt, and 1-1/2 teaspoons sugar. Toss to coat; leave at room temperature and toss every 5 minutes or so while preparing the rest of the soup.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 49g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 870mg | Potassium: 768mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1040IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 4mg