Mexican Pozole Style Pork Soup

• 1 pound pork shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can white hominy, drained and rinsed
• 6 cups chicken broth
• 1 teaspoon salt
• Fresh cilantro, chopped (for garnish)
• Green onions, sliced (for garnish)
• 1 lime, cut into wedges (for serving)
• 1 avocado, sliced (for serving)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add pork and cook until browned on all sides.
2. 2 Remove pork and set aside. Add onion, garlic, and jalapeño to the pot and sauté until softened.
3. 3 Stir in chili powder, cumin, and oregano, cooking for 1 minute to toast the spices.
4. 4 Add crushed tomatoes, hominy, chicken broth, and salt. Return pork to the pot.
5. 5 Bring soup to a boil, then reduce heat and simmer uncovered for 1 hour and 30 minutes, or until pork is tender.
6. 6 Taste and adjust seasoning if needed.
7. 7 Ladle into bowls and garnish with cilantro, green onions, lime wedges, and avocado slices.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Substitute chicken for pork for a lighter version.
• Add shredded cabbage or radishes for extra crunch.

Substitutions

• If pork isn't available, use beef or chicken.
• For a vegetarian option, replace meat with roasted butternut squash.

Pairings

• Warm corn tortillas
• Mexican rice
• Refreshing limeade

Nutrition

Tips

• For extra flavor, toast the spices in a dry pan before adding them to the soup.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.

Serving Suggestions

• Serve with warm tortillas and a side of Mexican rice.
• Pair with a crisp, cold Mexican lager.

FAQ