This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
This Mexican indigenous staple isn’t as intimidating to make once you understand the dish: a meat & hominy soup thickened with an aromatic, colorful puree.
Keith McBrayer
Ingredients
1 part green aromatic base
- tomatillos, chopped8-10
- garlic, mincced3-5 cloves
- jalapeños, chopped2
- onions, quartered1
- cilantro, choppeda handful
- saltto taste
- black pepperto taste
2 parts meat & hominy
- pork shoulder, cubed900 g2 lbs
- hominy, cooked400 g28 oz can
4 parts liquid
- water~ 2000 g2 L
- bay leaves2
- fresh oregano2 spoonfuls
Garnish options
- cabbage, thinly sliced
- cilantro, thinly sliced
- radishes, thinly sliced
- avocados, diced
- onions, diced
- cotija cheese
- lime juice
Method
Step 1: Sauté the green base
Add a pot or pan over high heat. Add a drizzle of oil.
Add the green base ingredients and on high heat until vegetables are softened and are starting to take on some color.
Step 2: Simmer the broth
Meanwhile, add the hominy, meat, and liquid broth ingredients to another pot. Bring to a .
Step 3: Blend the green base & combine
Add the softened green base ingredients to a blender. Add a ladle or two of the liquid broth, and blend until completely smooth. Pass through a strainer and add to the broth. Taste and adjust seasoning with salt & pepper.
- Pro Tip - For a thicker broth, you can blend pumpkin seeds or some of the hominy into the base.
Step 4: Finish the pozole & serve
until the chicken or pork (pork might take a few hours) is tender and falling apart.
Add more liquid to keep at a soupy consistency, if needed. Discard bay leaves, & ladle into bowls and garnish with desired toppings.
FAQ
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