Hearty Pozole Soup with Pork and Vegetables
(A traditional Mexican pozole with a rich, flavorful broth, tender pork, and hearty vegetables for a comforting and satisfying meal.)
Ingredients
Meat:
- 2 lbs pork shoulder (cut into chunks)
- 1 lb pork ribs (optional, for added flavor)
- 4 slices bacon (chopped) (optional, for smokiness)
Vegetables:
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 cups hominy (canned or dried, soaked overnight)
- 2 cups green chilies (diced)
- 2 medium carrots (sliced)
- 1 medium zucchini (diced)
- 1 cup cabbage (chopped)
- 1 cup corn kernels (optional, for extra sweetness)
- 1 medium tomato (diced)
Broth & Seasonings:
- 6 cups chicken broth
- 2 cups pork broth (or use additional chicken broth if not available)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp black pepper
- 2 bay leaves
- 1 tsp lime zest (optional, for brightness)
- Salt (to taste)
Garnishes & Toppings:
- Fresh cilantro (chopped)
- Lime wedges
- Radishes (sliced)
- Shredded lettuce
- Crumbled tortilla chips or tostadas (for crunch)
- Sour cream or Mexican crema (optional)
Instructions
Cook the Pork:
- In a large pot, cook bacon until crispy. Remove and set aside.
- Add pork shoulder and pork ribs (if using) to the pot and brown on all sides, about 7-10 minutes.
- Remove the meat and set aside.
Sauté the Vegetables:
- In the same pot, sauté onion and garlic for 3-5 minutes until softened.
- Add carrots, zucchini, green chilies, cabbage, and tomato and cook for another 3 minutes.
Simmer the Pozole:
- Return the pork to the pot.
- Pour in chicken broth, pork broth, chili powder, cumin, oregano, smoked paprika, bay leaves, and black pepper.
- Bring to a boil, then reduce heat to low and simmer for 1 ½ - 2 hours, or until pork is tender and falling apart.
Add Hominy & Corn:
- Stir in hominy and corn kernels (if using).
- Simmer for 30 more minutes, allowing the hominy to soak up the flavors and become tender.
Final Touches:
- Adjust seasoning with salt and add lime zest if using.
- Remove bay leaves from the soup.
Serve & Garnish:
- Ladle the soup into bowls.
- Top with fresh cilantro, lime wedges, sliced radishes, shredded lettuce, and crumbled tortilla chips or tostadas.
- Add a dollop of sour cream or Mexican crema for extra creaminess.
Why This Version Stands Out?
✅ Tender pork cooked in a flavor-packed broth
✅ Variety of vegetables (carrots, zucchini, cabbage, hominy) for texture and nutrition
✅ Rich, smoky flavors from chili powder, cumin, smoked paprika, and bacon
✅ Crispy toppings and fresh garnishes for the perfect balance
Would you like a spicier version or a slow-cooker adaptation? 😊
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