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Pozole, the famous Mexican soup


pozole

Let's discover Mexican pozole, a soup with pork and corn rich in flavors and perfect for any occasion.

Pozole is a meat and vegetable soup typical of Mexican cuisine. The base is pork , sometimes replaced with chicken. To these is added nixtamalized corn (hominy), a variety of white corn treated with lime. Chilli peppers cannot be missing which, in the traditional recipe, are of various types.

Preparing Mexican pozole is not complex, but finding the right corn is even more complex. For that you will have to start an online search or stock up on some ethnic shops where they will also be able to recommend some alternatives if they are not available. The most practical is undoubtedly canned corn.

White corn
White corn

Ingredients

For the pozole

  • Pork (shoulder or leg) – 500 g
  • Nixtamalized corn (hominy) – 300 g
  • Dried red chillies – 2
  • Garlic – 3 cloves
  • Onion – 1
  • Dried oregano – 1 teaspoon
  • Radishes – 4
  • Lettuce – 1 head
  • Fine salt – to taste

Preparation

How to prepare the pozole recipe

1

Start by cooking the pork in a pan of salted water. Also add the garlic and the peeled onion and leave to cook for 2 hours. Remove the garlic as soon as the water comes to a boil.

2

Proceed with medium cooking for about two hours and when the time has passed, add the corn , continuing cooking for another 30 minutes. At this point, turn off the heat and let everything cool.

3

In a separate saucepan, boil the chillies , washed, dried and cut into small pieces. When they appear soft, drain them and place them in a mixer together with the garlic previously removed from cooking and the oregano . Blend the two ingredients to obtain a smooth cream. If needed, you can help yourself with a spoonful of the meat cooking broth.

4

Drain the meat and cut it into thin strips then put it back in the pot together with the chilli cream. Season everything with salt and put back on the heat, stirring for about ten minutes.

5

In the meantime, wash the lettuce and cut the radishes into slices. Distribute the soup onto plates, complete with fresh vegetables and serve.

You can serve the Mexican corn soup alone or with corn tortillas , a must in the cuisine of these areas.

We also leave you a short video with all the steps to make the dish.

We have significantly simplified the chili sauce recipe since many of these are not available in Italy. However, we leave you all the instructions for making the famous adobo sauce :

  • 10 ancho chiles, seeded
  • 10 guajillo chiles, seeded
  • 8 cloves of garlic, peeled
  • 2 blonde onions, peeled and cut in half
  • 10 g of bonito flakes
  • 6 sprigs of fresh oregano
  • 4 fresh avocado leaves
  • 2 tablespoons white vinegar

Rehydrate the chillies in hot water for 15 minutes then blend them with all the other ingredients, adding a little water if necessary. Pass the sauce through a sieve before adding it to the soup.

Conservation

The pozole will keep in the refrigerator for a day as long as it is well placed in an airtight container. Before consumption it is advisable to heat it well so as to offer it as if it had just been prepared.

Origin and curiosity

The main ingredient of this soup is hominy corn , prepared with a very particular technique divided into various phases, one of which is fermentation. Also called pozol, not only was it the traditional food of the Maya, Aztecs and Incas but it was also full of symbolic and religious meanings. The arrival of the conquistadors imposed the consumption of wheat on the natives, resulting in not only a civil but also a religious imposition that they struggled to understand.

We conclude with a curiosity: pozole was one of Frida Kalo 's favorite dishes and she used to eat it with avocado.

Read also
Mexican Recipes: A Culinary Journey to Central America

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