- 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.
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
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OP: 1.27.18 Updated: 11.1.20