Pork Pozole
Hominy and pork soup
40 min2 servingsMediumMexican
747kcal / serving
29.6 gprotein
102.8 gcarbs
25.4 gfat
Ingredients
- 1 can hominy
- 200 grams pork shoulder or leg
- 3 cups homemade chicken broth
- 2 pieces guajillo chiles (hydrated and seeded)
- 2 cloves fresh garlic
Directions
- Rinse and drain the canned hominy.
- Cut the pork into 1.5 cm cubes.
- Hydrate the guajillo chiles in hot water for 15-20 minutes. Remove seeds and veins.
- Blend the hydrated chiles with the garlic and 1/2 cup of chicken broth. Strain the mixture.
- In a large pot, combine the hominy, pork, and 2.5 cups of chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes or until the meat is tender. Skim off any foam.
- Stir in the strained guajillo chile sauce. Simmer for 10-15 more minutes.
- Season with salt to taste. Serve hot with the traditional garnishes.
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