I know I’m nuts…the weather here is not soup weather but sometimes you just get a hankering for a good soup. I love pozole! It has been a tradition in my family that on Christmas we make tamales and on New Years my grandma makes Pozole. So in keeping with the tradition I have carried it over to my little family. I don’t have my Grandmas original “recipe” she just adds a little of this and a little of that and a lot of love. So I have come up with my own. We like it, but when I go home for the holidays I request my Grandma’s. I also needed an excuse to use my new fancy pot that my sister sent me for my “Mother’s Day/Early Birthday” gift. It’s a Princess Heritage Tri-Ply Stainless Steel 6 OT. stir pan with lid. Head over to her blog, she loves cooking and sell Princess House items. So far so good I love this pan. When I added my pork to the pan, which heats up so nice and evenly, my pork browned perfectly. It cleans well too. Can’t wait to use it again. Not enough cupboard space in this house but that’s okay because it sits nicely on my stove top, kind of like kitchen jewelry like my Sister would say. And it truly is a pretty pot. Anyway back to the recipe, Pozole is a soup kind of tastes like menudo without using the tripe. Instead you use pork or pork loin. Don’t get me wrong I like menudo but I will leave the preparations for that to the professionals. It seems complicated….maybe not but I just don’t want to touch the raw tripe 🙂
1 lb. pork tenderloin, cut into 1/2″ pieces
2 c. chopped onion
4 cloves garlic, minced
1 1/2 TBS. chili powder
1 (14oz) can chicken broth, or more for more broth
1 (15.5oz) can hominy, drained
3/4 tsp ground cumin
1/8 tsp salt
cabbage, sliced thinly
In a large pot over medium-high heat, put some oil in and add pork to pot cooking for 4-5 min and brown on both sides. Remove and set aside.
In same pot, over medium-high heat add a little oil saute onions for 2-3 minutes add garlic, chili powder and cook for 15 seconds. Add pork back to the pot and chicken broth stir and bring to a boil. Cover and reduce heat and simmer for about 30 minutes. Add drained hominy, cumin and salt(if needed). Simmer uncovered for another 20 minutes. Serve in a bowl with a squirt of lemon, cabbage, raw onion, an cilantro; or any variation of the garnishes. Enjoy on a cold day or just cause you have a hankering for a good soup.