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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