Pozole
A chunky Mexican soup made with pork and hominy. This is an easy version made in a slow-cooker.
MAKE IT SHINE! ADD YOUR PHOTO
4
People talking
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 2
- 2
- 1
- 1fresh jalapeno pepper, seeded and minced
- 2
- 3cups water
- 2 2⁄3
- 1 1⁄2teaspoons dried marjoram
- 1 1⁄2teaspoons dried oregano
- 1⁄2
- 1⁄4teaspoon black pepper
- 1
- grated monterey jack cheese
- chopped pickled jalapeno pepper
- sliced black olives
Advertisement
DIRECTIONS
- In a big non-stick skillet, heat the oil.
- Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
- Transfer pork with a slotted spoon to a 4 quart slow-cooker.
- Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
- Sauté about 5 minutes or until the onion is softened.
- Add in the garlic, cook and stir for 1 minute.
- Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
- Cover and cook on LOW for 5-6 hours.
- Add in hominy and cook 10 minutes or until well heated.
- Ladle into individual bowls; garnish with cheese, peppers, and olives.
Advertisement