- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Pozole is a protein-rich Mexican soup with a pleasant flavor, ideal for a warm and complete lunch. It is worth making due to its complex flavor and the versatility of the ingredients used.”
What you need to know
- The use of pork and shredded chicken offers varied texture and flavor.
- Hominy corn is an essential ingredient that adds a unique texture to the soup.
- The sautéed onion and garlic give a crunchy and aromatic touch to the pozole.
Ingredients
Main
- 500g of pork (shoulder or breast)
- 300g of shredded chicken breast
- 1 cup hominy
- 1 chopped onion
- 4 cloves of crushed garlic
- 2 liters chicken broth
- 1 teaspoon of cumin
- Salt and pepper to taste
- Cilantro sprigs for garnish
- Lemon slices for serving
Instructions
Principal
- In a large pan, cook the pork and chicken breast with water, until they are soft.
- Remove the meats, shred them, and set aside. Keep the broth in the pot.
- Add the onion and garlic to the broth in the pan and sauté until golden.
- Add the hominy corn and cumin. Mix well.
- Return the shredded meats to the pan and mix.
- Season with salt and pepper to taste, and let cook for another 20 minutes.
- Serve hot, garnished with cilantro and lime wedges.
- Try adding pepper for a more intense flavor.
Chef's tips
- Use quality pork to ensure a tender and flavorful pozole.
- Cook the hominy corn separately before adding it to prevent it from becoming too mushy.
- Add pepper to taste for a more intense flavor.
Variations
- For a vegetarian version, replace the meat with vegetables like zucchini, cauliflower, and bell pepper.
- Add corn flakes to the flavor for an extra touch of crunchiness.
- Try adding a little saffron to give a yellow touch to the soup.
Substitutions
- For those who don't like chicken, you can replace the shredded chicken breast with turkey breast.
- If you don't have cumin, you can use clove seeds or chopped onion in its place.
- Cilantro can be substituted with chopped chives if you prefer a less intense flavor.
How to store
The pozole should be served immediately after preparation, as the hominy corn can absorb water and lose texture if stored for too long. However, it can be kept in an airtight container in the refrigerator for up to 24 hours.
Can it be frozen?
Pozole cannot be frozen. Hominy corn can become mushy and lose texture when defrosting, plus the soup may fall apart.
What to serve with
To serve the pozole, you can accompany it with lemon slices, chopped onion, and chili powder to give more flavor and freshness to the soup.
Frequently asked questions
Is it necessary to use chicken broth for the recipe?
Chicken broth is the base of the recipe, but if you don't have it, you can use water with a little salt and a piece of garlic to add more flavor.
Can I make the pozole with other meats?
Yes, you can use other cuts of meat, such as ribs or pork shoulder, to vary flavor and texture.
Can pozole be served hot or can it be refrigerated?
The pozole should be served hot, since the hominy corn and ingredients need to be cooked properly to ensure a pleasant texture and flavor.
How long should the pozole be cooked?
The pozole should be cooked for about 30 minutes after adding the final ingredients, so that all flavors integrate correctly.
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