Pozole is a popular soup in Mexico. It is delicious and it can be made with either pork or chicken. Serve it with chopped onions, lettuce, sliced cucumbers, radishes, and salsa. This soup is extremely easy to make specially when you use canned hominy.
Try it, it is the perfect meal for a cold winter day!
5 lbs boneless pork roast (cut into large chunks)
20 cups water
1 tbsp oregano
4 dry guajillo peppers
1 garlic clove
extra water (one-two cups)
1 6lb 9oz can Mexican Style Hominy (I used Juanita brand)
In a very large pot, place the cut pork, water and salt and start cooking in medium heat. In a small saucepan, place guajillo peppers and some water, boil. When peppers are soft, pour peppers and water in blender along with the oregano and garlic clove. Blend well. Place a strainer on top of the large pot and pour the mixture from the blender. This mixture will add some reddish color and flavor to your soup.
I waited about an hour and then poured the hominy in the pot. I did not include the liquid from the can. In fact, I drained and rinsed the hominy before placing it in the pot. Your soup will be ready as soon as your meat is fully cooked. I cooked my soup for about two hours total (maybe a little more). Note: if you are making chicken pozole, you need to add the hominy at the same time you add the meat since chicken cooks a lot faster than pork.
Dish your soup and add garnishes. The soup is not spicy at all and that's why you need to add hot sauce for extra flavor. I like to use Tapatio brand (found in the Latin aisle of your grocery store).
I specially love to eat mine with onion, lettuce and cucumbers. Others like to squirt some lime juice in it and eat it with radishes and tostadas as well. Enjoy!