We couldn’t let National Hispanic Heritage Month slide without sharing one of our favorite meals: Pozole!
Pozole is a traditional Mexican soup that is chock-full of flavor and delicious vegetables. Add broiled pork or chicken and you’ve got one incredible (and healthy) meal!
One of the most identifiable characteristics of pozole is its toppings. A heap of lettuce, radishes, avocado, and fresh oregano sits so proudly atop this soup that it looks more like a salad. In fact, we often joke that it is salad! When we ask for salad, you might as well translate that as “pozole.”
Are you dying to try it yet? Get the recipe right here.
Mamish’s Classic Pozole
- 1 onion, chopped
- 4 cartons organic chicken broth
- 2 lbs pork or chicken, broiled
- 1/4 cup lime juice
- 30 oz can of hominy
- Salsa (chile guajiro, garlic, and onion) to taste
- Lettuce, shredded (garnish)
- Radishes, chopped (garnish)
- Fresh oregano (garnish)
- Broil the meat.
- In a large soup pot, heat coconut oil and cook the chopped onion over medium heat until translucent and fragrant.
- Add chicken broth, lime juice, and hominy. Turn heat up to medium-high.
- While the broth heats up, make the salsa. Go ahead and add your desired amount to the soup when it’s done.
- Add broiled meat and allow soup to come to a boil. Once it’s boiling, turn the heat down to a simmer, cover, and let sit for 15 minutes.
- Serve with garnishes and enjoy!