La Taqueria’s Pozole Soup
Pozole, which is a traditional slow cooked pork soup, is a special occasion dish in Mexico, especially in Guerrero State. The word “pozole” is Nahuatl in origin and means “foam”, since the Aztecs believed the white corn, or “hominy,” resembled a foamy froth. This stew is also well known as a cure for hangovers.
- Yield: 4-6 people
150 grams pork butt
3-4 cups water
¼ tsp fresh thyme
½ tsp dry ground oregano
2 bay leaves
1 clove garlic
½ yellow onion
50 grams canned hominy (white corn)
Salt and pepper, to taste
Red Sauce (Broth)
2 dried guajillo chilli peppers, roasted, seedless and soaked in
hot water for 10 minutes
2 dried pasilla chilli peppers, roasted, seedless and soaked in hot water for 10 minutes
4 garlic cloves
2/3 cup chopped yellow onion
¼ cup iceberg lettuce, julienned
1 radish, finely sliced
¼ cup onion, finely chopped
1 lime, quartered
Ground dry oregano, to taste
1. Cut the pork meat into small cubes.
2. Place all ingredients, except the hominy, in a large pot. Slow cook the meat until it is tender and breaks easily with a fork. This can take about 2-3 hours.
3. Strain the pot, saving the liquid for broth.
4. Discard all other ingredients except for the pork. Return the pork to the broth.