Pozole is definitely one of my favorite Mexican dishes, a classic of independence celebration parties (the night of september 15, not 5 de mayo!) and of many childhood memories. It is traditionally made with pork but adapts pretty well with chicken or without any meat for vegetarians. We just threw a Mexican themed party at my friend’s house and many of the guests were thrilled about pozole, so here is the recipe… many ingredients, but really easy to make!
I look forward to read your comments and I hope you love pozole as much as I do!
1 can of dried white hominy (about 29 oz)
½ white onion, finely chopped
1 garlic clove, finely chopped
3 dried pasilla chili pods, finely chopped
5 cups of vegetable (or chicken) broth
A pinch of fresh oregano
cayenne pepper powder ( 2 teaspoons or to taste)
Salt to taste
1 teaspoon of olive oil
Finely shredded iceberg lettuce
Crumbled Mexican queso fresco (you can get it from whole foods, if you can’t find it use feta cheese instead)
Finely chopped white onion
Finely shredded red radishes
Mexican dried oregano
Oven baked corn tostadas
- Heat the oil in a pot; add the onion, pasilla chilli pods and garlic. Sauté over medium heat until the onion gets a brownish color
- Add hominy, fresh oregano, cayenne pepper, and broth and bring to boil. Season with salt to taste and let it simmer for another five minutes… and the soup is ready!
- Serve a bowl of pozole and garnish with as many toppings as you desire (all of them are recommended, especially oregano) and accompany with an oven baked tostada with heavy cream, crumbled queso fresco and a pinch of salt.
Quick Tip: For non-vegetarians add shredded chicken or beef to the soup and use chicken or beef broth to bring out more flavor