This version of Mexican Pozole is super flavorful & very easy. It was a huge hit with the hubs and my son. It’s perfect for soup season and is sure to warm you right up.
Ingredients
- 2 lbs smoked pork shoulder cut into chunks (we smoked our own, but you could purchase from your fav BBQ joint or roast in the oven)
- Half an onion, chopped
- 2 minced garlic cloves
- Olive oil
- 2 cans (15 oz) Mild Enchilada Sauce
- 2 small cans of chopped green chilies
- 8 cups filtered water
- 2 tsp each of chili powder & cumin
- 8 cups filtered water
- 1 – 2 TBS Better than Bouillon Roasted Chicken Base
- Sea salt to taste
- 30 oz can of White Hominy
- 1 – 2 tsp of Mexican oregano
- Garnish:
- 1 cup roughly chopped cilantro
- 3-4 thinly sliced radishes
- 1/2 red onion, chopped
- 1-2 avocados, sliced
- 2-3 jalapeños, sliced
- Limes
Instructions
- Sauté chopped onion & green chilies in olive oil until tender
- Add in the chopped garlic and sauté until fragrant
- Add in 1 1/2 cans mild red enchilada sauce and the chili powder& cumin. Reserve the remaining half can of enchilada sauce to adjust taste.
- Add in the water & chicken base and mix well. Cover and simmer on low for 30 minutes.
- Taste broth to determine if salt and/or more enchilada sauce is needed
- Add in white hominy & cube pork shoulder. Continue simmering for 30-40 minutes.
- Once soup is finished add Mexican oregano.
- Prepare cilantro, radishes, red onion, jalapeño and avocado for garnish
- Serve in a bowl & squeeze a quarter lime on top & indulge!
