Pozole Soup Recipe

Name: Pozole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork blade steaks (Deboned & 1-inch diced); 3 tablespoons extra virgin olive oil; 2 bay leaves; 3 tablespoons fresh garlic (Chopped); 2 serrano peppers (Seeded & Chopped); 2 cups red onions (Chopped); 1 cup carrot (Chopped); 1 cup celery (Chopped); 1 teaspoon chili powder; 1 tablespoon ground cumin; 4 tablespoons fresh oregano (Chopped); 1 tablespoon fine sea salt; 2 tablespoons cracked black pepper; 1 (12 ounce) can Corona beer (Room Temperature); 1 (28 ounce) can red chili sauce (Las Palmas, Mild); 2 cups Clamato juice; 1 (28 ounce) can mexican-style hominy (Drained); 2 cups homemade chicken stock; 2 cups cilantro (Chopped, Split); 6 cups green cabbage (Shreded); 6 cups red radishes (Sliced Thin)

Servings: persons

3 lbs pork blade steaks (Deboned & 1-inch diced)
3 tablespoons extra virgin olive oil
2 bay leaves
3 tablespoons fresh garlic (Chopped)
2 serrano peppers (Seeded & Chopped)
2 cups red onions (Chopped)
1 cup carrot (Chopped)
1 cup celery (Chopped)
1 teaspoon chili powder
1 tablespoon ground cumin
4 tablespoons fresh oregano (Chopped)
1 tablespoon fine sea salt
2 tablespoons cracked black pepper
1 (12 ounce) can Corona beer (Room Temperature)
1 (28 ounce) can red chili sauce (Las Palmas, Mild)
2 cups Clamato juice
1 (28 ounce) can mexican-style hominy (Drained)
2 cups homemade chicken stock
2 cups cilantro (Chopped, Split)
6 cups green cabbage (Shreded)
6 cups red radishes (Sliced Thin)

1
Heat olive oil in a Dutch oven add bay leaves, pork and saute 2-3 minutes. Add pork bones, garlic and saute 1-minute.
2
Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and saute 2-3 minutes.
3
Add chili powder, cumin, oregano and stir well.
4
Add beer, bring to a boil and reduce to a simmer for 5-minutes.
5
Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
6
30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
7
Remove the pork bones, bay leaves and discard.
8
Serve in warm soup bowls.
9
Garnish with cabbage and radishes.

1418

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 lbs pork blade steaks (Deboned & 1-inch diced), 3 tablespoons extra virgin olive oil, 2 bay leaves, 3 tablespoons fresh garlic (Chopped), and more.

Yes, Pozole Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pozole Soup

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