Pozole

Pozole with PorkI am giving my hats off to an old colleague of mine for sending a tweet about this dish some time ago. Now I have heard and seen of pozole in the past, but never really tried it. As I often frequent El Rey, I am always amazed as to how the locals are always ordering the soups and stews, and not so much the tacos, burritos, and other grub that we Caucasian folk tend to default to. So in my recent journey, I made pozole, and must say that I will continue to make this delicious, and flavorful soup throughout these upcoming months. It is truly a comfort dish.

Ingredients:

  • 2 lbs of pork shoulder, cubed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp of oregano
  • 1 tsp cumin
  • 1 tbsp chipolte adobo paste
  • 1 large onion, finely diced
  • 1/2 head of green cabbage
  • 4 cloves garlic, finely chopped
  • 2 cans homily, 30oz
  • water
  • cilantro, chopped
  • corn tortillas, warmed
  • 2 limes
  • avocado, (optional)
  • radish, sliced (optional)

Begin by adding your pork to a large pot. Add in your cumin, oregano, salt, pepper, and chipoltle adobo paste. Add two cups of water and the water from the canned homily, along with the chopped onion. Bring to a boil, cover, and let simmer for nearly one hour. Keep an eye on the soup as you will want to skim off any of the fat content that comes to the top. After the hour, add in your garlic, and homily and cook for another hour.

Plate by using a ladle, and adding the soup to a large bowl. Squeeze a bit of lime juice, add the cilantro, cabbage, and other optional ingredients. Serve with warm tortillas to dip into the broth. The end result is a soup that has an incredible texture from the soft pork, the homily that is much like a potato/corn combo, and the hint of lime and cilantro. A must make comfort food.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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