Pozole Soup

READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute.
  • Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes.
  • Add chili powder, cumin, oregano and stir well.
  • Add beer, bring to a boil and reduce to a simmer for 5-minutes.
  • Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
  • 30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
  • Remove the pork bones, bay leaves and discard.
  • Serve in warm soup bowls.
  • Garnish with cabbage and radishes.
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