A delicious variation of the classic Mexican Pozole. A fiery red soup filled with chiles, pork, chicken, and hominy corn. A cold-weather favorite with strong Mexican flavors!
I’m not Hispanic or from Mexico but I do LOVE Mexican food.
Now, you’re probably thinking… how can she give me a Mexican dish recipe? I’m not… I’m just the messenger today. My brother-in-law takes all the credit for this amazingly delicious soup, a modified version of Pozole (or is it Posole?) recipe.
This soup is like a party in your mouth, seriously! The depth of flavor you can achieve with this recipe (in only an hour) is incredible. It’s spicy, savory, salty (in a good way), and when you hit it with a lime wedge or two, tangy.
IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE:
- Roasted Green Enchilada Sauce
- Cilantro Ranch Dressing
- Easy Homemade Salsa
- White Chicken Chili
- Kickin’ Corn Chicken Chowder
As I watched my brother-in-law work his magic in my kitchen I realized this variation of Pozole is fairly simple to put together, it just has a lot of ingredients (= flavor).
It’s one of these dishes that can be changed to your liking too. If you like it super spicy, add another jalapeno. If you love hominy corn (as I just found out I love) then add a little more. The goal here is to find your balance and let the flavors develop as the pot simmers.
We started by roasting the peppers over an open flame. We charred the outside, let them cool then seeded and diced them.
Next, we sauteed the onions, garlic, and oregano. Then split the mixture.
Cooking the two kinds of meat separately allows the onions and meat mixture to develop their own flavors rather than get muddled with each other. The top photo is the chicken thighs and the bottom is the pork ribs.
Once the meat was ready, all the ingredients were put in a VERY large pot. When I say large I mean like a 12-quart pot, maybe a little larger.
When Martin, my brother-in-law, made this for us he actually doubled it and we cooked it in two very large pots. He left one pot with us that we could enjoy now and freeze some for later. I so appreciated this for those nights I’m overwhelmed with kids, house chores, and life. You know those days, right?
Once everything was in the pot, he simmered it for 20-30 minutes. He said, “you know its ready when you dip a spoon in it and it leaves a nice coating.” You do want to make sure you give it a stir occasionally so it doesn’t burn to the bottom of your pot.
This Pozole is seriously delicious! It’s hearty, so flavorful, and perfect for a cold day.
When I was reading up on Pozole, they say it’s a Christmas Eve tradition but can also be found in restaurants year around. So, the next time you are feeling like soup this recipe is awesome! You can halve the batch or freeze extra if you’re not feeding a crowd.
Just look at all that chunky goodness!
Martin said the best way to enjoy this classic is garnished with thinly sliced cabbage, radishes, and a splash of lime.
My little ones will do a little spicy but this was a bit too much for them. We added a dollop of sour cream in the bottom of their bowls and it cooled it right down. Sour cream does change the flavor a lot so I’d recommend trying it without first.
PRO TIP #1: Acidity such as lime juice can also offset the spiciness of a dish. If you like spice but “as is” is too spicy, try adding a couple of squirts of lime juice.
This Pozole recipe would also be fantastic to add to any Superbowl spread. You can throw it in a crockpot to stay warm so all your guests can eat when they’d like.
What’s your favorite soup to enjoy when it’s cold outside?
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
- 2 1/2 lbs boneless pork ribs, fat trimmed and cubed
- 2 1/2 lbs boneless skinless chicken thighs, cubed
- 1 large onion, diced
- 8 cloves garlic, minced
- 3 tbsp oregano
- 2 tbsp salt
- 2 tbsp olive oil
- 1 poblano pepper, roasted, seeded, and diced
- 1 anaheim pepper, roasted, seeded, and diced
- 1-2 jalapeno peppers, roasted, diced (leave seeds = spicier)
- 25 oz canned green chiles
- 42 oz red enchilada sauce
- 1 tbsp chicken bouillon
- 75-111 oz Hominy corn in water, (1 large 111oz can is usually cheaper than a bunch of smaller cans)
- 3 cups water
- 2 7.75 oz cans El Pato Tomato Sauce, yellow can, optional to add spiciness and flavor
- Thinly sliced cabbage
- Thinly sliced radishes
- lime wedges
- In a LARGE pot, add olive oil, onions, and oregano and saute (about 2-3 minutes). Add garlic (30 seconds).
- Remove half onion-garlic mixture and put aside. Add chicken. Cook for 5-8 minutes until browned and mostly cooked through. Remove from pot.
- Add other half of onion-garlic mixture and pork rib chunks. Cook for 5-8 minutes until browned and mostly cooked through.
- Add chicken mixture back into pot. Add remaining ingredients. Bring to a low boil then simmer for 20-30 minutes to allow thickening, stirring occasionally.
- Add salt and pepper to taste. Serve with thinly sliced cabbage, thinly sliced radishes, and lime.
- To speed up cook time, you can cook the chicken and pork together but separating them during the initial cooking process allows this Pozole to have a deeper flavor.
- If too spicy you can add sour cream as garnish, this isn't traditional but still very yummy! Lime juice will also help cut the spiciness.
- You can FREEZE this soup. Cool and bag or place in freezer Tupperware. When ready to eat, thaw, and reheat.
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OP: 1.27.18 Updated: 11.1.20