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Soup
Pozole
Prep time
180 min
Portions
1
Difficulty
Medium
1637
kcal
Nutrition · Per portion
Carbs
148.5 g
Protein
73.1 g
Fat
89.9 g
Ingredients
For 1 portion
- Pork shoulderOr: Pork belly¼ kg
- HominyOr: Canned corn135 g
- Guajillo chiliOr: Chili pepper1 Stk
- Ancho chili1 Stk
- Onions1 Stk
- Garlic cloves1 Stk
- Oregano dried¼ tsp
- Bay leaves1 Stk
- Lime juiceOr: Limes1 Stk
- Lettuce hearts1 Stk
- Radishes1 Stk
- Avocado1 Stk
- Tortilla chips35 g
- Iodized salt¼ tbsp
Method
Step by step
- 1
Cut pork into cubes, bring to boil with 2 L water, 1 onion, 3 garlic cloves, bay leaf and salt.
- 2
Simmer 2 hours, skimming foam.
- 3
Deseed chilies and soak in hot water.
- 4
Puree with garlic, remaining onion and a little broth.
- 5
Pass chili paste through a sieve.
- 6
Add chili paste to the pot, add rinsed hominy.
- 7
Season with oregano.
- 8
Simmer another 30 min.
- 9
Prepare toppings: lettuce in strips, radishes sliced, avocado diced.
- 10
Serve pozole hot with lime wedges and toppings.
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