Servings: 6
Prep Time: 15 Minutes
Cook Time: 2 Hours
Total Time: 135 Minutes
This simple soup is a warming, hearty treat. And while the soup itself is only pork, broth, and hominy, the garnishes elevate it to a whole different level.
Pozole is a traditional Mexican soup that can be served with many different broths, but the basis of every pozole is a mixture of hominy, broth, and meat. Blanco, or white, pozole is the most simple of them all, but does not skimp on flavor.
Each steaming bowl is served up with a mixture of lettuce, radishes, onion, cilantro, oregano, and so much more. This is perfect for a cold evening and can be mass produced and placed in the freezer for a quick, yet satisfying meal any time of year.
1. Place the in a very large stock pot. Add the water, salt, 1/8 onion, garlic, serrano, and 1/8 teaspoon oregano. Bring to a boil over high heat, then reduce to a simmer. Cook until the pork is tender, about 2 ½ hours.
2. Transfer the pork to a cookie sheet and set aside to cool. Carefully strain the broth into another large stock pot and place over high heat and bring to a boil. Pull the pot to the side of the burner so that the bubbles push the fat that has collected to the surface to one side of the pot.
3. Using a ladle, skim the fat and anything else that floats to the top of the broth. Add the hominy to the broth, bring to a boil, then reduce to a simmer. Shred the pork into bite sized pieces and add to the pot with the hominy and remove from the heat.
4. Ladle the soup into bowls and garnish with lime juice, lettuce, onion, oregano, avocado, cilantro, and radishes, as desired. Serve with chips and enjoy.
