HOMINY AND PORK SOUP WITH RED CHILE BROTH
Hominy And Pork Soup With Red Chile Broth is a traditional Mexican soup made with tender pork, hominy and a rich red broth infused with deep and smoky chilli flavours. This comforting dish is a staple during celebrations like Mexican Independence Day, New Year’s Eve and family gatherings. The name pozole comes from the Nahuatl word for hominy, the large and puffy corn kernels that give this dish its signature texture. The balance of savoury pork, earthy hominy, lime juice and bold chilli powder creates a hearty and satisfying meal. Hominy And Pork Soup With Red Chile Broth is typically served with fresh garnishes such as radishes, shredded lettuce, avocado and lime, allowing for a customisable experience with every bite. Whether enjoyed as a festive centrepiece or a cosy homemade meal, this Hominy And Pork Soup With Red Chile Broth is rich in tradition, flavour and warmth.
RECIPE CATEGORY
Dinner, Lunch
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Simmer, Stew, One-Pot Wonders
OCCASION/HOLIDAY
Cinco de Mayo, Family Reunion, Christmas, New Year’s Eve, Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten-Free, High Protein, Nut-Free, Dairy-Free
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for Hominy And Pork Soup With Red Chile Broth:
- 35 grams | 1.23 ounces | ¼ cup diced pork
- 43 grams | 1.52 ounces | ¼ cup hominy
- 120 millilitres | 4.06 fluid ounces | ½ cup broth
- 5 grams | 0.05 ounces | ½ teaspoon chilli powder
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 142 kilocalories
- Total Fat: 5.2 grams
- Saturated Fat: 1.6 grams
- Carbohydrates: 11.7 grams
- Fibre: 1.6 grams
- Sugar: 1.3 grams
- Protein: 12.1 grams
- Sodium: 286 milligrams
- Cholesterol: 33 milligrams
- Calcium: 23 milligrams
- Iron: 0.9 milligrams
- Potassium: 255 milligrams
PREPARATION
These steps are followed for the preparation of Hominy And Pork Soup With Red Chile Broth:
- Heat The Broth: Pour the broth into a small pot and warm it over medium heat. Starting with warm liquid allows the flavours to develop more evenly as ingredients are added.
- Add The Pork: Stir in the diced pork and allow it to simmer gently. Cook until the pork becomes tender and releases flavour into the broth.
- Incorporate The Hominy: Add the hominy to the pot and stir well. Let it cook gently so it absorbs the seasoned broth and softens further.
- Season The Soup: Sprinkle in the chilli powder and add the lime juice, stirring carefully to distribute the seasoning evenly throughout the soup.
- Simmer The Pozole: Reduce the heat slightly and allow the soup to simmer for 15 to 20 minutes. This step deepens the colour and enhances the overall flavour.
- Serve Hot: Ladle the soup into a bowl and serve immediately. Garnish as desired for added freshness and texture.
PREPARATION TIME
5 Minutes
COOKING TIME
20 Minutes
TIPS
Here are some helpful tips for Hominy And Pork Soup With Red Chile Broth:
- Use Fresh Hominy: Pre-cooked canned hominy works, but fresh adds better texture.
- Low-Sodium Broth: Helps control salt levels and enhance homemade flavours.
- Adjust Spice Level: Add more chilli powder or a pinch of cayenne for heat.
- Add Garnishes: Serve with shredded cabbage, radish slices and fresh oregano.
- Enhance Flavour: A splash of Mexican oregano or garlic powder deepens the broth.
VARIATIONS
- Spicy Pozole: Add chopped jalapeños or a spoonful of adobo sauce.
- Vegetarian Version: Swap pork for mushrooms and use vegetable broth.
- Pozole Verde: Replace chilli powder with green salsa for a tangy twist.
- Heartier Stew: Mix in shredded chicken alongside the pork for extra protein.
- Richer Broth: Blend dried guajillo or ancho chillies for a deeper red colour.
PREPPING AND STORAGE
- Refrigeration: Store Hominy And Pork Soup With Red Chile Broth in an airtight container for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 2 months.
- Reheating: Warm over medium heat and add extra broth if needed.
