Maricela’s Pozole

Renée G.

By
@ReneeCooks

The recent wet, chilly weather has made me remember this soup recipe I got from a college roommate, at the University of Mexico City. It is so flavorful and warming. She served this with homemade flour tortillas. The number of servings has never been determined, exactly – everyone always has seconds; and if you do happen to have leftovers, then lucky you. It’s even better reheated the next day.


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Serves:

A Group

Method:

Stove Top

Ingredients

3 lbs. pork meat for carnitas
1 whole head of garlic (just peel off the loosest paper and cut the tip off the point end)
1 large (or 2 medium onions, cut into chunks
1 large (108 oz.) can hominy, drained and rinsed
4 dried (guajillo peppers (reconstituted and seeded)
½ tsp. cumin
1 bay leaf
salt and pepper to taste
shredded cabbage and thinly sliced radishes for serving (optional)

Directions Step-By-Step

1
Put the chili peppers in a saucepan with water; bring to boil then reduce heat to simmer; cook until soft.
2
Put the meat, bay leaf, garlic and onion in a LARGE stockpot and fill about 2/3 full with water, liberally salted. I stress large stockpot, because this makes a LOT.
3
Boil gently 1 to 2 hours…or until the meat is very tender. Remove the meat and let cool a little so you can pick through for fat and remove anything unwanted.
4
Scoop out the onion and garlic; squeeze the garlic out of its skin and place the soft garlic, onions and reconstituted/seeded peppers in a blender.
5
Add about 1½ cup of stock and blend very well.
6
Add the cumin along with the pepper, garlic, onion mixture, the rinsed hominy and the meat back in to the stockpot. Let it simmer for another hour.
7
Ladle into serving bowls and garnish with finely shredded cabbage and thinly sliced radishes, if desired.
8
Serve with homemade flour or corn tortillas.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican