A traditional Mexican soup, pozole is usually enjoyed around the holidays, but it makes a comforting, slightly spicy, slightly smoky dish throughout the year, topped with diced avocado and a dollop of sour cream.
Ingredients
Instructions
In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but do not brown them). Using a slotted spoon, transfer the chiles to a bowl, and add the boiling water. Soak until softened, about 20 minutes. Remove the stems and seeds, reserving the water.
In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. Saute the onion and garlic with the last batch of the pork. Return all the pork to the pan and add the broth, then bring it to a boil. Reduce the heat, and cover and simmer until the meat is tender, about 30 minutes.
Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired. Editor's Tip: Don't be tempted to rush this process. The process of the meat simmering in the smoky, savory flavors will yield a big payoff.
Nutrition
- Calories
- 333 calories
- Fat Content
- 11g fat (3g saturated fat)
- Cholesterol Content
- 68mg cholesterol
- Sodium Content
- 1588mg sodium
- Carbohydrate Content
- 29g carbohydrate (1g sugars
- Fiber Content
- 8g fiber)
- Protein Content
- 27g protein.
