Red Pork and Chicken Pozole

A traditional Mexican style soup made of pork and chicken with the intoxicating aromas of oregano, cumin garlic, bay leaf, onion and garlic.

It’s red in color due to the dried ancho chiles and has dots of yellow for the hominy.

As a matter of fact, the key ingredient in this hearty Mexican style soup is hominy, or dried corn kernels cooked in an alkali solution.

Hominy has a satisfying and subtle chewiness with a mild sweetness.

---

---

Pozole is popular around the whole of Mexico, especially on events such as Mexican Independence Day and at Christmas, and most people associate it with any large family gathering.

As with many recipes found in Mexican cuisine, the name pozole originates from Nahuatl – pozolé, which some say means ‘hominy’ and others say it means ‘frothy.’

Pozole can have variations. Such as in Jalisco, whose pozole is red. In Guerrero, pozole is green for the tomatillos used. And Michoacán where they are known to add chicharrón.

There’s nothing better than to bring a piece of Mexico’s historic and cultural cuisine to your kitchen table than with a bowl of Red Pork and Chicken Pozole.

---

---

Red Pork and Chicken Pozole

2 pounds shoulder pork, boneless, trimmed, cut into 1-inch cubes

1 1/2 pounds chicken thighs, boneless, skinless, trimmed

1 tablespoon neutral oil, such as avocado oil

1 medium white onion, chopped

6 medium garlic cloves, minced

3 tablespoons ancho chili powder

3/4 teaspoon dried Mexican oregano

2 teaspoons ground cumin

1 14.5-ounce can diced fire-roasted tomatoes

2 quarts chicken broth

1 bay leaf

1 29-ounce can hominy, drained, rinsed

3 tablespoons lime juice

Options For Serving

Green cabbage, shredded

Radishes, sliced thin

Red onion, sliced thin

Cilantro leaves, chopped

Chili powder

Tortilla chips

Limes, cut into quarters

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and cook until lightly browned, about 5 minutes.

Add the garlic, ancho powder cumin, and oregano then cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until most of the liquid has evaporated, 3 to 5 minutes.

Next, add the chicken broth, bay leaf, pork chunks, chicken thighs and hominy. Reduce heat to medium, cover and cook until the meat is opaque throughout, about 20-30 minutes.

Transfer the chicken thighs to medium bowl. Leaving the pork chunks in the pot, cover and reduce to low to keep hot.

Using 2 forks, shred the chicken into bite-size pieces. Place the shredded chicken back into the pot. Stir in and cook until heated through, 2 to 3 minutes.

Off heat, stir in the lime juice. Taste and season with salt.

---

---

Serve with suggested options noted above.

---

Storing Leftovers

Pozole can also be stored in an airtight container in the refrigerator for up to five days.

Alternatively, it can be frozen for two to three months before the condiments have been added. Just thaw, heat, and serve with a plate of condiments.

---

Try These Mexican Favorite Dishes

• Tacos al Pastor
• Michoacán-Style Pork Tostadas & Quesadillas
• Bacon & Black Bean Taquitos

---

More Deliciously Yummy Recipes

• Roasted Sweet Potatoes With White Miso and Maple Syrup
• Guide To Cooking With Salt
• Fruit-Based Seasonings You Use Every Day Without Even Realizing It
• Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini