Pork Pozole By 2021-04-07 00:00:00 Pork Pozole

Back in the day, one of my friends would bring pozole to work for lunch. I would beg her to have her mom make extra for me. It was rare that I got so lucky and was able to have some with her at lunch. They just never had a lot of leftovers. My solution was to get their recipe and make it whenever I wanted.

It took me a while to get this soup just right. I had a lot of back-and-forth questions and a ton of trial and error. Meals are perfected after making them over and over and this soup was very labor-intensive. Even though I loved the soup, I only made it a few times a year. Until one day a perfect stranger in the grocery store set me straight.

I was shopping for my ingredients and sometimes it's hard to find the dried chillis. I asked someone who worked there if they had the chilis and as he took me to the section, he asked me what I was making. When he found out I was making pozole from scratch, he told me not even his Mexican family makes it that way anymore. Instead of taking me to the dried chilis, he gave me a can of red chili sauce. He told me nobody will know the difference.

The can of sauce cuts out about half the work for this soup. I couldn't tell you the last time I made my own sauce and now we enjoy pozole more often.

30 minutes 2.5 hours

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568k Calories
30g Protein
10g Total Fat
83g Carbs
Limit These
Calories
568k
28%

Fat
10g
16%

  Saturated Fat
2g
18%

Carbohydrates
83g
28%

  Sugar
20g
23%

Cholesterol
68mg
23%

Sodium
3000mg
130%

Get Enough Of These
Protein
30g
62%

Fiber
18g
74%

Selenium
45µg
65%

Vitamin C
48mg
59%

Zinc
8mg
55%

Vitamin K
56µg
54%

Vitamin B1
0.79mg
53%

Vitamin B6
0.9mg
45%

Phosphorus
447mg
45%

Vitamin B3
7mg
35%

Vitamin B2
0.57mg
34%

Iron
5mg
30%

Magnesium
112mg
28%

Potassium
969mg
28%

Vitamin B5
2mg
26%

Manganese
0.46mg
23%

Copper
0.41mg
20%

Vitamin E
2mg
18%

Vitamin B12
1µg
17%

Vitamin A
846IU
17%

Calcium
124mg
12%

Folate
46µg
12%

Vitamin D
0.68µg
5%

covered percent of daily need
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For the soup:
1 pork butt or shoulder (2 to 3 lbs)
1 110 oz. can of hominy
3 to 4 smashed garlic cloves
1 large chicken bouillon cube
1 large beef bouillon cube
2 bay leaves
1 tablespoon oregano
1 28 oz. can of red chili sauce

For the toppings:
1 white onion, diced
1 jalapeno, diced
1 bunch of radishes, thinly sliced
1/2 head of cabbage, medium-sized shred
1 bunch of cilantro, chopped
3 to 4 limes cut in half

Cut the pork into bite-sized pieces, approximately 1-inch cubes. Make sure to discard any extra fat. Place in a large soup pot and fill with water to about 3 inches from the top. Bring to a boil. After 30 minutes, remove the pork from the broth and strain the broth through a fine-mesh colander lined with cheesecloth. You will also want to rinse the pork before returning it to the broth. This process will remove all the grime from the meat, leaving you with clean and clear broth. Return the pork to the clean broth and bring it back to a boil. Add the bouyon cubes, bay leaves, garlic, and chili sauce to the pot. Let simmer for proximity 2 hours.

Drain and rinse the hominy. Add the hominy and oregano to the pot for the last 30 minutes of cooking. This is a good time to taste the broth. If it needs more flavor, add another beef bouillon cube.

While the soup is cooking, cut all the vegetables for the toppings. To serve, add 1 to 2 ladles of soup to a large bowl and top with diced onions, jalapeno, cilantro, cabbage, radishes, and a squeeze of lime. I also like to serve my soup with a few tostada shells or tortilla chips.

Recipe Header

Recipe

Back in the day, one of my friends would bring pozole to work for lunch. I would beg her to have her mom make extra for me. It was rare that I got so lucky and was able to have some with her at lunch. They just never had a lot of leftovers. My solution was to get their recipe and make it whenever I wanted.

It took me a while to get this soup just right. I had a lot of back-and-forth questions and a ton of trial and error. Meals are perfected after making them over and over and this soup was very labor-intensive. Even though I loved the soup, I only made it a few times a year. Until one day a perfect stranger in the grocery store set me straight.

I was shopping for my ingredients and sometimes it's hard to find the dried chillis. I asked someone who worked there if they had the chilis and as he took me to the section, he asked me what I was making. When he found out I was making pozole from scratch, he told me not even his Mexican family makes it that way anymore. Instead of taking me to the dried chilis, he gave me a can of red chili sauce. He told me nobody will know the difference.

The can of sauce cuts out about half the work for this soup. I couldn't tell you the last time I made my own sauce and now we enjoy pozole more often.

Pork Pozole

Pork Pozole
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