The Soup Diva

Pozole (also spelled posole) is a Mexican soup that is often served at celebration feasts. I was inspired by an episode of America’s Test Kitchen plus a blog post by Mexican chef Pati Jinich. However, the dried hominy and dried arbol chile peppers used in those recipes were difficult to come by in our area. Fortunately, there are hundreds of versions of pozole I was able to research (including blanco or verde, usually made with chicken) and develop my own recipe for this [easy] lovely and flavorful traditional red variety of the pork and hominy soup. It was the perfect companion to a cold February evening.

[If you can find specialty seasonings as indicated, they will add to the authenticity of the dish.]

• 2 to 3 lb pork butt or roast
• 3-4 cups water
• 3 regular cans hominy
• 1 regular can diced tomatoes*
• 1/2 cup diced onion (1 medium)
• 1-2 chipotle peppers in adobo sauce [these are fiery but add needed smoky flavor]
• 1-2 tbsp olive or vegetable oil
• 1 tsp minced garlic (4-5 cloves)
• 2 tsp [smoked] paprika
• 2 tsp cumin
• 1 tsp [Mexican] oregano
• [smoked] salt and black pepper to taste
• Garnishes: cilantro,* fresh lime,* shredded cabbage, sliced radishes, scallions, avocado, and/or tostadas/tortilla chips
  *(I found canned diced tomatoes with cilantro and lime included — score!)

Heat oil in wide, deep pot or Dutch oven and cook onions and garlic on medium high until softened and fragrant. Add pork and all other ingredients except water and hominy, then add enough water to cover pork (if needed, cut pork in 2 or more pieces). Reduce heat to medium low, allowing soup to simmer for at least 2 hours. Remove pork and set aside; remove peppers if desired to temper spice level. Puree broth to desired consistency, then add hominy. Shred or chop pork and return to pot. Stir and continue heating for 30 minutes or so. Serve with garnishes.

This can also be done in a slow cooker for 6-8 hours on low, continuing instructions as above when pork is done.

P.S.: like most soups, this is even better the second day. ☺️ Ole! 🇲🇽