*goes to Mexico one time* *thinks that she can cook Mexican food*. If you’re wondering, it’s me. Soup has been and will always be my wintertime meal jam. This one is subtly spicy, hearty (from that pork) and pretty easy to make—it can be a one-pot soup if you really want it to be and it’s a nice go-to whenever you’re feeling a little under the weather (like I might be).
Pork Pozole (adapted from America’s Test Kitchen)
1 lb. pork shoulder, cubed
8 cups broth (can be veggie, chicken, beef, whatever!), reserve 1 cup
2 cups canned hominy, rinsed
1 tsp. ground cumin
1 dried ancho chili
4 cloves garlic
2 tbsp. vegetable oil
1 lime, juiced
Salt and pepper
1. Heat your oven to 350 degrees. Place your chili on a cooking sheet, but I like to use a cast iron skillet. Bake for 5-7 minutes, then remove the stem and seeds. With the one cup of reserved broth, place the chili and broth in a bowl together and microwave for 2 minutes and let sit.
2. Meanwhile, in a heavy bottomed pan, heat 1 tbsp. of vegetable oil on medium-high. Once the oil is hot, drop in your pork which should be patted dry and seasoned with salt and pepper. Brown the meat and then set aside on a plate.
3. With the remainder of the vegetable oil, drop in the hominy with and saute until lightly brown. Remove the hominy from the pan and set aside.
4. Reduce heat to medium and add in onions. Cook until softened and translucent, around 10 minutes. Add in garlic and cook for 5 more minutes.
5. Add onion and garlic mix to a blender, then pour in chili and broth reserve and blend until smooth. Add broth, pork and chili/onion mixture to pot and bring to a boil. Once it’s boiling, reduce to a simmer and cook for 45 minutes to an hour. Remove pork (again) and set aside on a plate to cut into smaller, bite-sized pieces.
6. Add in hominy and pork to broth, then cook for another 30 minutes to 45 minutes to allow hominy to soften. Once you’re ready to serve, add in the lime juice and slice an avocado on top. Enjoy!