pozole
Mexican food has always been my favorite since I was a child. I would eat it for every meal if possible, so I usually make Mexican inspired dishes when I cook at home. Luckily I have several very talented friends from Mexico who have taught me some cooking techniques and recipes through the years, enabling me to cook more authentically.
Pozole is one of those dishes that keeps a consistent place in our menu line-up, especially during colder months. While pozole is a soup that is eaten all year long in Mexico, it is traditionally a Christmas dish accompanying food like tamales and buñuelos (fried sweet fritters – almost like elephant ears). Even though it is from another country, the taste is reminiscent of my childhood. My mom made hominy for us growing up, which is one of the main flavors of Pozole, in addition to chicken, vegetables and herbs.
Just like Vietnamese Pho, this soup is not complete without all of the fresh toppings that add texture and flavor. Chopped romaine lettuce, radish, lime, chopped onions and avocado are the most traditional garnishes, but you can get creative and add others.
Even though this recipe has quite a few ingredients, it is still quite easy to make. The key is quality ingredients that layer in flavor to make a delicious, comforting soup. I hope you enjoy it, too. Buen provecho!
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The Recipe - pozole
Pozole
- 2 Tbsp extra virgin olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 3 anaheim (or 2 poblano) chilies, deseeded and diced
- 8 ounces roast chicken
- 8 ounces roast pork shoulder (or substitute 8 more ounces of roast chicken)
- 2 quarts chicken stock
- 2 cans diced tomatoes (14 oz each)
- 2 cans (14 oz each) hominy, drained
- 2 sprigs fresh oregano, leaves destemmed (or 2 tsp dried epazote)
- 1/4 cup fresh cilantro, minced
- 1 Tbsp chili powder
- Pinch of cayenne pepper
- 3 limes, juiced
- 1/4 cup cornstarch
- 1/4 cup cold water
Toppings:
- Sliced radish
- Thinly sliced romaine lettuce (may toss in apple cider vinegar, if desired)
- Diced avocado
- Tortilla chips
- Cilantro leaves
- Lime wedges
- Queso fresco, crumbled
- In a large stock pot, saute onion, garlic, carrot and chilies in olive oil on medium heat until the onions are translucent.
- Add roast chicken, roast pork, chicken stock, diced tomatoes, hominy, oregano leaves, cilantro, chili powder, and cayenne and bring to a simmer.
- Add freshly squeezed lime juice.
- Mix cornstarch with cold water to make a slurry (Note: water must be cold or it will cause the cornstarch to clump when added to the hot liquid) and whisk into soup.
- Cook soup for 10-15 more minutes on low to medium heat to allow the soup to thicken and for the flavors to meld together.
- Serve with toppings and enjoy!