Cinco de Madre Recipe – Pozole
This year isn’t really the true Cinco de Mayo + Mother’s Day event, I think last year they were closer. But what better way to give Mom the night off than to make a delicious soup with plenty left over for lunch the next day? Plus, if you make enough it will last you to Cinco de Mayo!
Pozole is traditionally a pork and hominy soup, but it can easily be made with chicken, pork or vegetable stock. Over the years I’ve lessened the amount of meat and added more veggies, though that might not be strictly traditional it is tasty and healthy! Just omit pork and replace with veggie stock to make vegetarian.
Garnishes too can be up to you. Slices of jalapeno, chopped cilantro, a lime wedge, shredded cotija or jack cheese, strips of fried tortilla, all of these are great options to add your own signature to this delicious soup.
- 6 T vegetable oil
- 2 lb pork steaks or other heavily marbled cut (optional)
- 1 medium white onion
- 4 cloves garlic, smashed
- 1T dried oregano
- 1T dried ground cumin
- 2 T dried chili powder
- 1/2 T paprika
- 4 cup soaked hominy
- 6 cup chicken stock or vegetable stock
- 1 carrot, sliced in 1/4 inch slices
- 2 zucchini, sliced in 1/4 inch rounds
- 2 cup finely sliced cabbage
- Salt and pepper
- 1/2 cup sliced radishes
- 1/4 cup finely diced white onion, for garnish
- 1/4 cup cilantro, roughly chopped
- 4 stale corn tortillas, sliced and fried into strips
- 2 avocados, peeled and cut into large chunks
- 2 limes in wedges
- Heat 3 tablespoons vegetable oil in a large Dutch oven or thick bottom stock pot over medium high.
- When hot, sear pork, 3-4 minutes per side until golden brown.
- Remove and set aside.
- Remove all but 3 tablespoons of rendered fat, reduce to medium heat and sauté onion and garlic until onion is translucent, about 3 minutes.
- Add spices and sauté for one minute more, salt and pepper to taste.
- Add pork, hominy and stock.
- Bring to boil and reduce to simmer for 20-30 minutes, or until pork is fork tender.
- Remove pork, break into bite-sized chunk and return to pot with cabbage, zucchini and carrots.
- Cook for another 5-10 minutes, until carrots are tender.
- Serve in bowls with radishes, onion, cilantro, tortillas and avocados as garnish.
- Squeeze the juice of one quarter lime before serving.