Pozole
A traditional Mexican pozole with chicken and pork simmered in chicken stock with hominy and dried chiles — garnished with lettuce, lime, oregano, and onion.
MexicanPorkIntermediate105 minBy Northstar
Ingredients
Servings
8
- 1 chicken, 3–4 lbs, cut into serving pieces
- 1 lb pork loin, cut into 2-inch cubes
- 1 chicken stock to cover
- 2 can hominy (or about 3 cups fresh)
- 2 pequín peppers or 1 tsp red pepper flakes
- 2 limes or lemons, cut into wedges
- 10 radishes, washed and sliced
- 1 small head lettuce, shredded
- 1 Bermuda onion, minced
- 4 tbsp oregano
- 1 tsp salt and pepper to taste
Instructions
- 1
In a large pot, place the chicken, pork, and chiles. Cover with chicken stock and simmer for 45 minutes.
- 2
Optionally remove the chicken, strip the skin and bones, and return the meat to the pot.
- 3
Add the hominy and continue to cook for about 15 minutes, or until the meat is done and tender. Season to taste.
- 4
Serve in large bowls, making sure each serving gets pork, chicken, and hominy.
- 5
Place lettuce, limes, oregano, and onion in serving bowls and allow each guest to garnish their own bowl of soup.
Tags
soupmexicanporkchickenpozolehominy