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One of my all-time favorite meals is Pozole. It is especially great on cold winter days when my body is asking for something warm. What better way to do that than with this delicious, and popular Mexican soup. I have to say though, in Mexico this is enjoyed during every season of the year and it is always present at the holiday celebrations in Mexico. It is easy to make and you will love it!
Pozole is basically a pork based soup, although there are other versions – such as Pozole verde, that are made with shredded chicken. The Pozole I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole verde is more popular in central Mexico.
In order to make it, you will need guajillo chiles like the ones that we used in our Barbacoa Tacos recipe and the method for cooking them is the same as in that recipe. The main ingredient in making a true pozole is hominy. In Mexico it is sold raw, so it takes a little bit extra effort to peel and soak them so that they are soft enough to use. Fortunately cooking is a bit easier in today’s day and age and you can buy it already to use at the store. That way all you have to do is add it to the recipe!
A few years ago my sister-in-law was planning her wedding reception and part of it was going to be a soup buffer with different types of soups. She asked me to make pozole, because she had tried it before and really liked it. Of course I said I could make it and I thought it was a great to be able to include pozole in her reception because in Mexico Pozole is very popular for important events. I will tell you, it was a hit at the reception and was finished up pretty quickly, even before the other popular soups!
The freshness is complemented by the crunchy texture from the freshly made tortilla chips and freshly cut radish and this creates a very unique meal. Sometimes here in the United States people confuse pozole with menudo, which is another popular dish in Mexico, but that I don’t like as much, as it is made from cow stomach – the reality though is that these two dishes are nothing alike.
One of the memories that this recipe brings to my mind is how my grandma always would have to give me tea to calm my stomach because, being such a huge fan, I couldn’t stop eating it! I still have that problem today – whenever I make it I keep eating it and eating it until it is gone! I guess you could say that for me, Pozole is irresistible!
Go ahead and try it and let me know how it turns out!
Save RecipeIngredients
- 2 pounds of pork, cut into medium sized cub
- 6 guajillo chiles, cleaned and strained like in the Barbacoa tacos recipe .
- 1 Can of hominy
- 6 cloves of garlic
- 1 tomato
- Salt and Pepper to taste
- 1/4 onion
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- 2 bay leaves
- Chopped radish
- lime
- chopped lettuce
- homemade tortilla chips
- chopped cilantro
- chopped onion
Instructions
- Cook the pork meat in sufficient water with the garlic, a piece of onion, salt and pepper.
- Once the meat is cooked through, add the hominy and bring to a boil for 15 minutes.
- Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, the onion, the cumin, the salt, the pepper and 1/2 cup of hominy (to thicken the sauce).
- Once blended, strain the mixture and add to the boiling pot with the pork and water. Season with oregano and add salt to taste.
- Let boil 15 minutes longer.
- Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips
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