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Souptember Day 2 – Pulled Pork Pozole

Lydia Gwin
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The word hominy is so much fun to say. It reminds me of old baseball jibber-jabber, “Hey batter batter batter, swing batter.” or the sound effect you’d hear in an old physical comedy black and white like the 3 Stooges. HOMINY, HOMINY, EAT HOOOMINY!!

So, what is hominy? In short, it’s corn. Hominy is processed corn in an alkali solution in a process called nixtamalization. It removed the hull and germ, making the corn easier to grind, cook, and release more nutrients. This process also makes it easier to digest.

Opening a can of cooked hominy kernels can be surprising. The hominy is three times the size of raw sweet corn. Visually, it reminds me of a chipmunk’s sweet, overfilled cheeks.   The truth is if you like grits, then you’ll like hominy. Hominy is an ingredient used for grits.

Nonetheless, hominy is right at home in a pozole.  It is a Mexican soup with flavorful layers of pulled pork, chilies, spices, and a bit of hominy. It is a great way to mix up your soup game for sure!

 

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Pulled Pork Pozole

A comfort soup with pulled pork, hominy, and delicious spice flavors.
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • 2 Tablespoon oil
  • 2 cups chopped onion 1 large onion
  • 3 cloves garlic, minced
  • 2 teaspoons Mexican chili powder
  • 1 teaspoon smoked paprika pimenton (Spanish paprika)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 2 cans (4.5 oz) chopped green chilis heat level is your preference
  • 1 can (28oz) can petite diced fire-roasted tomatoes
  • 3 can (15.5oz) can hominy, drained, and rinsed your preference of white or yellow. Or a mix
  • 4 cups chicken broth
  • 1 pound pulled pork
  • 1 teaspoon kosher salt and pepper

Garnish

  • 1 avocado, sliced into small cubes
  • 1 handful crushed tortilla chips
  • 2 radishes, thinly sliced
  • 2 limes, juiced
  • 1/4 cup chopped cilantro

Instructions

  • In a Dutch oven, heat oil over medium-high heat. Add onion and cook until softened, about 8 to 10 minutes. Stir in pork, and cook for 15 minutes. Add salt to taste. Garnish with radishes, tortilla strips, lime wedges, and cilantro, if desired.
  • Add garlic, and cook for 1 minute. Add chili powder, paprika, cumin, cayenne pepper, and oregano. Allow to heat through in oil and mix. Add in a pinch or two of salt.
  • Add canned chiles, tomatoes, and hominy. Sprinkle a few pinches of salt. Stir and make sure everything is well mixed. Then add in broth. Bring to a boil and then reduce to simmer for about 30 minutes. Stir occasionally.
  • Stir in pork, and cook for 15 minutes. Add salt to taste.
  • In a small bowl, mix together the radishes, avocado, lime juice, and cilantro. Give a few pinches of salt and stir together. Garnish the soup with a spoonful of radish avocado mix and broken tortilla chips.

 

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