Prep 15 mins
Cook 6 hrs
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.
- 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
- 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.
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.
Hubby and I both really liked this soup. I'm not a 'spicey hot' food type but hubby is and he even liked it. He added a couple of dashes of some hot stuff to get the heat he likes. I love hominy and now have a different way of getting to eat it. Thanks for the recipe. (oh and like Debbie R suggested, I didn't saute the onion/garlic this time as I was in a hurry...will saute next time and see if it makes a worthwhile difference)
Really good starter recipe. I have to add lots of hotness to mine. But this is the general list of ingredients, you just have to adjust the heat to your own tastes! YUMMY!