- 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 = more spicy)
- 25 oz canned green chiles
- 2 7.75 oz cans El Pato Tomato Sauce, yellow can
- 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
- 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! You can FREEZE this soup. Cool and bag or place in freezer tupperware. When ready to eat, thaw and reheat.