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Pozole with Avocado Slices
Created by: Howcan Team
Ingredients
- 2 pounds pork shoulder, cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cans (15 oz) hominy, drained and rinsed
- 6 cups chicken broth
- 2 dried ancho chilies, stemmed and seeded
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 avocados, sliced
Instructions
- In a large pot, combine the pork shoulder, chopped onion, minced garlic, and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the pork is tender.
- While the pork is cooking, place the dried ancho chilies in a bowl and cover with hot water. Let them soak for 20 minutes, then drain and transfer to a blender. Add 1 cup of the cooking liquid from the pork and blend until smooth.
- Once the pork is tender, add the blended chili mixture, hominy, oregano, and cumin to the pot. Season with salt and pepper to taste. Simmer for an additional 30 minutes to allow the flavors to meld.
- To serve, ladle the pozole into bowls and garnish with avocado slices. Enjoy the soup with a side of warm tortillas or crusty bread.
Pozole, a traditional Mexican soup, has a rich history dating back to pre-Columbian times. This hearty dish is made with hominy, meat (usually pork), and a flavorful broth seasoned with chili peppers, garlic, and other spices. The addition of avocado slices adds a creamy texture and a touch of freshness to the dish. In Mexico, pozole is often enjoyed during celebrations and special occasions, and each region has its own unique variation. Some renowned chefs and restaurants, such as La Casa de Toño in Mexico City, are famous for their exceptional pozole. The key to a delicious pozole lies in the quality of the ingredients and the slow cooking process, allowing the flavors to meld together perfectly. Whether it's the red, green, or white version, pozole with a side of avocado slices is a true delight for the senses.
150 min
6
350 calories
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