Try this quick 30-minute Mexican-inspired recipe, Pozole, complete with hominy, pulled pork, and loads of delicious toppings! While n authentic pozole can take a couple of hours to make, this recipe can be on the table in 30 minutes or less!
PREP: Finely dice the onion and mince the garlic. If using the packaged and pre-cooked pork, remove it from packaging and microwave for 90 seconds. Remove and set aside to cool, measure out 1-1/2 cups, remove fat/gristle, and set aside.
SOUP BASE: Add 1 tablespoon oil to a large pot over medium heat. Add in onion and sauté until tender and transparent, about 5-8 minutes. Add in the garlic and sauté for 30 more seconds. Add in the remaining 1 tablespoon of oil and flour. Cook, stirring constantly, for 1 minute. Then add in the seasonings: chili powder, cumin, oregano, garlic powder, and salt/pepper to taste (I add 3/4 teaspoon fine sea salt & 1/4 teaspoon pepper). Add in the tomato paste. Continue to cook, stirring constantly for 3-4 more minutes or until deeply fragrant. (This is supposed to be dry! Keep stirring so it doesn't burn. If anything is burning, lower the heat slightly or add a small splash of water). Don't rush this -- this process adds loads of flavor!
FINISHINGSOUP: While stirring constantly, gradually add in 2 cups of chicken stock. Switch to a whisk and whisk until mixture is smooth and thickens, about 3-4 minutes. The mixture should start to slightly bubble at the edges as it thickens. Once this happens, add in the undrained green chiles, drained and rinsed hominy, pinto beans, and pork (briefly shredded -- see note 2). Add in the bay leaf and remaining 3 cups chicken stock. Mix to combine, increase heat to high until soup is simmering, and then reduce the heat to medium low and simmer for about 10 minutes or until beans and pork are fully heated. If desired, add in cilantro and lime and mix through. Taste and adjust salt/pepper to personal preference -- flavor should be rich!
TOPPINGS: While the soup is simmering, prepare the toppings. Remove soup from heat and ladle into bowls. Add desired toppings to individual bowls and enjoy immediately.
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Notes
Note 1: Chili Powder: Be sure to use chili powder — not to be confused with chilli powder which is very hot. We’re using American chili powder (I use McCormick which is very mild).Note 2: Pork: In order for this recipe to be ready in about 30 minutes or less, we rely on a big shortcut: already cooked and seasoned pork. Our favorite in this Pozole is Del Real Foods Carnitas -- it is seasoned and tender, making it a delicious addition to this soup and making overall prep time a cinch! I microwave it for 1 min and 30 seconds up to 2 mins then give it a quick shred (removing and discarding fat) with forks before measuring and then adding it in.Note 3: Toppings: Pozole is all about the toppings! Below are some common Pozole toppings. Our "must-haves": tostada shells, lime, cilantro, pickled red onions, cotija, and lots of ripe avocados! Here is how to make quick pickled red onions: In a medium-sized bowl, combine 1 cup (75g) thinly sliced red onion, 2 tablespoons (28g) red wine vinegar, 1/2 teaspoon fine salt and 1-1/2 teaspoons white sugar. Toss to coat; leave at room temperature and toss every 5 minutes or so while preparing the rest of the soup.