Recipe by littleturtle
Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop.
Top Review by David S #2
For Pozole lovers, littleturtle's soup recipe is true and good--five stars for authenticity alone. Albeit, try frying the cubed, salt & peppered pork steak pieces till browned and glazed on all sides. This affords that fried, almost "bacony" character that can only come from frying the meat of the pig. Also, definitely fry the onions; and, before adding the garlic, caramelize a couple tablepoons tomato paste--you'll see it turn a darker red--with the onions to add depth and richness. Another thing: try adding some crushed peeled tomatillos--delicious! Of course, if you feel really gutsy, boil a Sol (or another brand Mexican beer) to reduce to 8 ounces; use the reduction to replace one cup of the chicken broth. I also like to double the amount of hominy. One cannot add too much hominy to Pozole. Just before serving, I thicken the entirety with a bit of masa, corn starch, and water. The real deal is not a thickened soup but I don't care. I like the way thick soup retains its heat. And, thick soups just seem to be more hardy.
- 1 3⁄4 lbs pork steaks, trimmed of fat (4)
- salt, to taste
- pepper, to taste
- 1 (14 1/2 ounce) can hominy, drained & rinsed
- 2 cups chicken broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (4 ounce) candiced green chili peppers, drained
- 1 teaspoon chili powder
- 3⁄4 teaspoon ground cumin
Directions See How It's Made
- In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
- Cut pork into bite sized pieces; sprinkle with salt and pepper.
- Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
- Cover and cook on low for 4-6 hours.