Are you looking for a change of appetite? Why not try this hearty Mexican bowl of Pozole? Unlike your everyday chicken soup, this recipe is rich with Mexican flavours that make you want to dance to a Samba song with every spoonful you take.
The best part is, it’s easy to do with the right ingredients, and you can keep it for a week’s lunch.
- 2 pounds of pork shoulder or Rotisserie Chicken
- 3 ½ cup of cooked Horminy (2 cans)
- ½ yellow onions, chopped
- Handful of cilantro
- Three dried Mexican Chillies or Jalapenos
- 1 cup of diced tomatoes
- Three garlic cloves
- One lime
- ½ cup of chicken broth
- One teaspoon cumin
- One teaspoon chilli powder
- One teaspoon of dried Mexican Oregano
- 1 Bowl of water
- Salt and pepper to taste
- Mozzarella Cheese and Sour Cream for toppings
- Cut the pork shoulders into chunks and put it in a large pot filled with water to boil. Add garlic, chillies, salt and pepper to the pan and cook until the pork is tender for about 90 minutes and set aside once cooked. Skip this step if you are using Rotisserie chicken. If you are using rotisserie chicken, shred the chicken and set aside.
- In a separate pot, heat olive oil and add in the yellow onions, jalapeno, garlic, cumin and chilli powder. Sautee until the onions turn brown.
- Add in the chicken broth along with the tomatoes and salt and pepper to taste. Let the mixture simmer for about 10 minutes
- Add the Mexican Oregano along with the pork or shredded chicken and Hominy. Let the soup simmer for another minute. Add in cilantro and lime juice before turning the heat off.
- To serve, pour the soup with generous amounts of protein in each bowl. Top it off with a handful of Mozarella Cheese and Sour Cream and serve immediately. You can also serve it with a side of Tortilla Chips or lightly toasted tortilla bread.
- You can get the Hominy at a speciality Mexican food store. It is made of corn maize that is soaked in mineral water often used to create a tortilla. It gives the dish a slightly chewy texture.
- If you can’t find Hominy in your local store, you can substitute it by using a cup of dried beans or you can vacuum-packed a can of corn before blending them to get an almost similar texture.