We’re adding another meal to our Thumbs Up chart! Pozole, a comforting & simple Mexican soup, can be made in a variety of different ways and served with an unlimited amount of toppings.
Here’s how I made it:
Place one cut up chicken in a pot and cover with water (alternately you can use any cut of chicken or pork). Add an onion, cut in half, and 2 peeled carrots cut in half. Simmer for a few hours to make a basic stock.
Remove the chicken and when cool enough, shred the meat off the bones and return it to the soup.
In a food processor or blender smash up 2-15oz cans of hominy, 8 cloves of garlic, 2 tablespoons of oregano, and 1 cup of the stock. Stir this mixture in the soup along with 1 more can of whole hominy. (Drain and rinse the hominy before adding)
That’s it for the soup part! Now for the toppings. Serve any of the following on a platter to pass around:
- Shredded cabbage
- Slices of avocado
- Thinly sliced radishes
- Chopped cilantro
- Queso fresco
- Chopped tomatoes
- Minced jalapenos
- Chopped red onion
- Wedges of lime
Add some homemade or store bought tortilla chips too and you’re all set! This meal is both healthy and budget friendly. And if you’re low on time you could always used canned stock.
My inspiration for this meal came from Simply Recipes. Stop over to that blog sometime for some delicious ideas with easy-to-understand instructions and beautiful food photos.