Pozole Soup

Oct 23

Written By Judy Doherty, MPS, PCII

Pork and Hominy Pozole Soup

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

3 Hour

Total time

3 H & 5 M

Pork pozole is a hearty and flavorful Mexican soup made with hominy (dried corn kernels treated to remove the hull), pork, and a rich, aromatic broth. It's often enjoyed as a comforting meal, especially during colder months or for special occasions. Here's a basic recipe for making pork pozole:

Ingredients

2 lbs. bone-in pork shoulder
2 tablespoons vegetable oil
1 cup onion chopped
4 garlic cloves, minced
1 chopped jalapeno pepper
4 cups chicken broth
4 cups water
6 tomatillos, cored and diced
2 25 oz-cans white hominy, drained
1 cup chopped cilantro leaves and stems packed
½ tablespoon ground cumin
1 tsp red pepper flakes
Garnishes: 5 radishes sliced thin, 1 cup thinly shredded green cabbage, ½ cup chopped scallion, 2 limes cut in wedges, 8 Corn or flour tortillas warmed

Instructions

Preheat your oven to 375 F. Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Sear the pork on both sides.
Add the onion, garlic, pepper, water, and broth. Bring the mixture to a boil—place in oven and cover. Cook until the pork is tender, about 3.5 hours.
Remove the pork from the broth and shred it with two forks.
Strain the broth, reserving 6 cups. Puree the onion, garlic, and jalapeno mixture in the broth—place the mixture on the stove. Add the diced tomatillos, hominy, shredded pork, and seasonings. Bring to a boil and lower to a simmer. Cook for 5 minutes.
Serve in a Dutch oven with the garnishes on the side. Serves 6-8.

Nutrition Facts

Calories

288.94

Fat

10.58 g

Sat. Fat

2.53 g

Carbs

30.21 g

Fiber

5.57 g

Net carbs

24.66 g

Sugar

5.77 g

Protein

17.63 g

Sodium

1113.69 mg

Cholesterol

48.7 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.