
I bragged about the pozole soup I made on twitter yesterday and I got some requests for the recipe I invented.
I’ve only made it once and there are some tweeks I’d like to make in the future. the ONLY issue I have with my current recipe is that while the soup is super flavorful the pork pieces are sort of bland. Would have been better to marinate them beforehand. But I came up with a stop-gap included below.
I’d consider this recipe healthy. There’s no broccoli or brown rice in it but it has veggies and is low fat.
Ingredients
1 standard size grocery store tray of “Pork Meat for Soup” on the lean side
1 large chicken breast (skin or no)
4 15 oz. cans of white Hominy/Pozole (it looks like this) (standard can size)
1 carton of low sodium chicken broth (I used Pacific brand)
1 3/4 cup of chopped onion (i used yellow)
1 red bell pepper diced
1 large dried chili pepper pod (mine was Arbol, but I think this would be even better with a hotter variety. If you don’t have Mexican groceries where you live <sad> you could just use more cayenne pepper and red pepper flakes to taste
4 large tomatillos, husked and diced (tomatillos are small, but basically you need 4 plum tomatoes worth of tomatillo for this)
1 avocado (optional but highly recommended)
small red radishes (ditto)
3 cloves garlic
oregano (I used dried)
cumin
fresh cilantro (optional)
1 bay leaf
salt
black pepper
- soak the dried chilli pod in water
- take the pork and chicken and chop them up smaller
- shake some cumin and salt all over the meat and put it aside
- dice up 1 3/4 cup onion
- take half of the chopped onion pile and all of the meat and put it in a huge pot.
- pour enough packaged low salt chicken broth to cover the meat and add a few cups of water
- cover pot and cook on medium/high temp
- let the water with meat in the pot boil than turn it down to a low roll
- start to saute the rest of the onion and chopped up garlic in a pan
- when it starts to get translucent throw the tomatillos and red peppers diced into the pan with it and saute till the onions and garlic are see-thru and the rest of the veggies are slightly soft
- throw the veggies in the soup pot
- at this point you may need to add more water or more chicken broth if the stuff is looking too thick. Keep an eye while you are cooking as you may have to continually keep adding water to keep the soup’s consistency. It’s supposed to be a thick soup but not a stew
- added a heaping table spoon of dried oregano
- chop or tare up the now smooshy formerly dried chilli pod and add that
- add 1 bay leaf
- let all that cook together for a while
- open the cans of hominey/pozole and dump them in a collander.
- run cold water over the contents of the cans to get the slime off
- add the cleaned hominey/pozole to the soup
give it a few minutes and taste
you’ll prob need more salt and you may want to add some more hot pepper or black pepper
garnish hot soup with cold slices of avocado and radishes. Cilantro if you like.
Now tell Lou Dobbs what you are eating and cackle maniacally. Ask him if he thinks you should be eating white bread and baloney instead.