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Spicy Pozole with Salsa
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
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup spicy salsa
- Garnishes: shredded cabbage, sliced radishes, chopped cilantro, lime wedges
Instructions
- In a large pot, combine the pork, onion, and garlic. Cook over medium heat until the pork is browned on all sides.
- Add the hominy, chicken broth, bay leaves, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the pork is tender.
- Stir in the spicy salsa and simmer for an additional 10 minutes.
- Remove the bay leaves and discard.
- Serve the pozole hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, and lime wedges.
- Enjoy the spicy and flavorful pozole with salsa!
Pozole, a traditional Mexican soup, has a rich history dating back to pre-Columbian times. This hearty dish was originally made with maize, meat, and various spices, and was often used in religious ceremonies. Over time, it evolved into a beloved comfort food enjoyed by people across Mexico. The addition of spicy salsa brings an extra kick to the dish, elevating its flavors and adding a fiery twist. Chefs in regions like Jalisco and Guerrero are renowned for their exceptional pozole, often incorporating their own unique salsa recipes. For the best version of this dish, seek out a restaurant that takes pride in using authentic ingredients and traditional cooking methods. The key to a delicious pozole lies in the balance of flavors, with the spicy salsa complementing the rich broth and tender meat. Whether it's the red pozole of Jalisco or the white pozole of Guerrero, this dish continues to be a staple in Mexican cuisine, offering a tantalizing blend of history and flavor.
150 min
6
350 calories
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