WHAT IS POSOLE?
Posole, also known as pozole, is a hearty stew made with slow-cooked pork, hominy, green chiles, and a variety of tasty toppings.
The “posole” I made is not authentic; it’s more of a quickie substitute for the good stuff. It’s like the difference between buying ramen in a 15 cent pack and buying real ramen.
If you want to make real posole/pozole, here’s an authentic Mexican Pozole recipe to show you what it’s all about.
Using leftover pork made my “quickie posole” come together quickly, so this is a great way to use up those leftovers on busy nights.
Pork is the traditional meat for posole, but if you have leftover chicken or beef, I say go for it. I’m sure it’d be just as delicious!
WHAT IS POZOLE MADE OF?
Pozole’s main ingredients are meat, hominy, and broth. Recipes vary, but seasonings, spices, and other ingredients are added to create this flavorful soup.
IS IT BEEF POSOLE OR BEEF POZOLE?
Yes. Depending on who you ask, it’s actually both. According to what I’ve heard, it’s “posole” in Texas, Arizona, and California.
In parts of New Mexico and Mexico, it’s called “pozole.” Both are correct, and both refer to a meaty soup.
WHAT IS HOMINY?
One of the main ingredients in this recipe is hominy, which can be found in the grocery store near the canned vegetables.
Hominy is corn; it’s just not fresh off the cob. It is made from whole kernels of dried field corn (maize) that have been soaked in lye or lime solutions and then rinsed several times.
This method removes the hulls and softens and plumpifies the inner kernels.
This not only increases the nutritional value of the corn, but also prevents it from sprouting during long storage (which was a big deal when corn harvests needed to last through winter).
WHAT KIND OF MEAT SHOULD I USE?
I’ll be using beef in this Pozole recipe, but it can also be made with pork or chicken.
- Use chuck roast + bone-in shank center cut with bone for beef.
- Pork: This can be one or a combination of pork shoulder (espaldilla), pork loin, or pork shoulder (lomo de puerco).
- Chicken: A mixture of chicken breast, thighs, and legs.
- Bones: These are essential for flavor, so include some from whatever type of meat you’re using: neck or backbones are good choices.
HOW TO MAKE EASY POZOLE SOUP?
We’ve tweaked this pozole recipe several times to make it as simple to make as possible. Everything cooks nicely in a dutch oven using only one pot. It tastes extremely authentic and delicious!
You’ll also need a garlic press in addition to the dutch oven. This is a kitchen tool that we frequently use!
Here are the ingredients you’ll need, as well as the instructions:
- Pork Sausage
- Green Chilis
- Beef Stock
- Prepare the ingredients first. Chop the onions, peel the garlic, and weigh out the spices. Pour the hominy into a strainer and rinse with water to remove the juice.
- Then, in a dutch oven, melt the butter or lard.
- Then, using a wooden spoon as a spatula, break the pork sausage into smaller pieces as it cooks in the dutch oven.
- Next, sauté the chopped onions with the pork sausage.
- Then, using a garlic press, add the garlic and the remaining spices. Continue to cook over medium heat, stirring constantly, until all of the ingredients are brown.
- Once the hominy has been rinsed, combine it with the green chilis (drained).
- Cook for 1 minute more.
- Finally, add the beef stock and let it simmer.
- Simmer the soup for an hour to two hours on the lowest simmer setting in a dutch oven with the lid on.
- The flavors will blend well together; season with salt to taste. Serve with cilantro, a wedge of lime, and avocado slices.
HOW TO STORE POZOLE?
The next day, this soup tastes just as good. Refrigerate in an airtight, sealed container in the refrigerator.
Pour it back into any pot or saucepan and reheat on the stovetop.
WARMING UP LEFTOVERS
- To reheat leftovers, place them in a sauce pot and heat over medium-low heat until thoroughly heated. Cooking it again over high heat (rather than in the microwave) will help the flavors develop even more! If you don’t have a stove, reheat in the microwave for a couple of minutes per serving.
WHAT TO SERVE WITH POSOLE?
I’d love this soup with cornbread on the side so I could crumble it into the soup and soak up all that delicious broth! To round out the meal, a scoop of cooked rice would be a great topper for the soup.
Frequently Asked Questions
According to this page, “a half-cup of canned yellow hominy contains 58 calories, 2 grams of fiber, 276 milligrams sodium, and about 1 gram each of protein and fat. A half-cup of plain cooked hominy grits contains 76 calories, about 112 grams of protein, 1 gram of fiber, and traces of sodium and fat. Hominy grits are often enriched with thiamin, riboflavin, niacin.
The chiles used to make the sauce aren’t spicy, but they do have a bit of a kick to them. If you don’t want it spicy, don’t add any more hot sauce after it’s cooked.
Pozole is a traditional soup or stew from pre-Columbian Mexico. It’s essentially a soup with flavors of green chilies, cumin, garlic, and lime. It’s usually made with chicken or pork and hominy.
Beans are used in place of meat in vegetarian recipes. Blanco (white), verde (green), and rojo are the three main types of pozole (red). White pozole is prepared without the addition of any green or red sauce.