30 by 30: Pozole (and Happy Cinco de Mayo!)


It’s only been in the past couple years that I’ve tried (and discovered I loved) hominy. It’s almost like a corn dumpling, if you will, and I think it’s a great addition to soups or casseroles.  I’ve only eaten pozole once, but I really loved it so I wanted to try my hand at making it at home, which is how it wound up on the 30 by 30 list.

Pozole is a pre-Columbian soup or stew from Mexico (thanks, Wikipedia!). It’s made with hominy and typically pork, but can be changed up several different ways. It’s a very substantial soup, flavorful and adorned with a multitude of toppings that are complementary both in taste and texture.

I found this soup to be very hearty and tasty overall, but was a bit underwhelmed with the broth flavor. It wasn’t quite rich or spicy enough for me. I’ve never cooked with New Mexico chiles before, so I’m not sure if they are just a very mild chile or if I  had a weak batch. They were very much a background flavor, and I would have liked to have them come through a little more.  Next time, I’ll use more chiles.  My broth also didn’t get have quite as much depth as I’d like, so I altered the recipe a bit below to swap out 2 cups of the water for 2 cups beef broth, which I think the soup would benefit from.  If this wasn’t a 30×30 post and I wasn’t under pressure to get all these done, I’d probably tweak it a bit before posting. 🙂 Don’t get me wrong – as it stands, it’s a good pozole recipe (as referenced by the reviews), but I wanted a bit more oomph in mine.

Update: I have changed this soup up a bit by using chicken thighs in place of the pork (1.5 lbs. b/s or 2.5 lbs. bone-in). I cooked the chicken in about 2 quarts of broth (no water, no beef broth) and left the rest of the recipe as stated. The chile flavor came through more this way, with less liquid (and water) to compete with. If you want more chile flavor, add some hot chili powder while the soup simmers.

30 by 30: Pozole (and Happy Cinco de Mayo!)