Many layers of flavors and heat combine into this wonderful, spicy, traditional Mexican soup called Pozole, or Posole. It will warm you from the inside on a cold Winters day.
Walking into the oldest market in Austin, B Avenue Grocery, the aroma of the daily soup greeted me at the door. The owner was very eager to share his newest soup recipe with me, Chicken Posole, a spicy soup to warm you from the inside-out.
I have never had Posole before but from that day on I was hooked. It was really, really spicy and after making this a few times I can see how easy it is to over spice this soup. The soup is built on many layers of flavor, many of which has a little spicy bite to it, until you end up with a beautiful soup, begging to be slurped up with some crusty bread.
After many tries at this soup, I finally omitted the chili powder, it just isn’t needed with all of the other spices and poblano that provides the heat. The smokiness of the paprika gives such a wonderful depth of flavor, that I actually prefer this to chili powder. This soup is very forgiving, you can omit ingredients and change ratios to your liking, but one thing that is common in all Posole is the hominy. After all, pozole means hominy in Spanish. It is a traditional dish that is served at special functions like birthdays and weddings. So yeah, don’t fool with the hominy.
Fall has arrived here in Northern Utah, Winter is right at her heels though. I started really craving this soup on a particularly cold day. It really hit the spot. Enjoy your bowl of Pozole. Bon Apetit!
A beautiful soup for everyone. A Mexican classic that is easy and spicy.
- 2 Tbs vegetable oil
- 1/2 white onion, chopped
- 1 Poblano pepper, chopped
- 1 Tbs fresh thyme, may substitute dried but use half
- 1 Tbs fresh oregano, may substitute dried but use half
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 Tbs smoked paprika
- 5 garlic cloves
- 1 bay leaf
- 6 cups of water or chicken broth
- 2 Tbs of Better Than Bouillon if using water
- 4 Tbs tomato paste
- 4 cups of chopped/shredded pork shoulder roast*
- 30 oz can of hominy, drained and rinsed
- Optional garnish-diced avocado, red onion, cilantro, lime wedges
- Heat oil over medium heat in your favorite soup pot. Add onions and poblano, cook for about 3 minutes until onions are soft but not browned.
- Add next 5 ingredients and stir, cooking for one minute.
- Add garlic and bay leaf and cook for one more minute to release the fragrance of the garlic but don't brown the garlic.
- Add water (and Better Than Bouillon) or broth, tomato paste, and bring to a simmer, stirring occasionally.
- Add pork and simmer for 20 minutes.
- Add hominy and cook for 5 more minutes.
- Serve hot with optional garnish.