Description
A hearty and flavorful soup made with pork jowl, hominy, and aromatic spices.
Ingredients
Scale
- 2 pounds pork jowl, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 6 cups chicken broth
- 2 cans hominy, drained and rinsed
- 1 jalapeño, chopped
- Salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the pork jowl and brown on all sides.
- Add the onion and garlic, cooking until fragrant.
- Stir in the cumin and oregano.
- Pour in the chicken broth and bring to a boil.
- Add the hominy and jalapeño, reduce heat, and simmer for 2 hours.
- Season with salt and pepper to taste before serving.
Notes
- Pozole is versatile and can be topped with various garnishes such as shredded cabbage, radishes, and lime.
- For a spicier version, add more jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg