Easy Homemade Pozole: A Delicious Twist with Canned Pork and Hominy
What’s better than a warm, comforting meal on a chilly day? This cozy pozole recipe is just what you need! By using convenient canned pork and canned hominy, you can whip up a satisfying meal in no time, without sacrificing those rich, traditional flavors. With the perfect balance of garlic, chicken stock, and your favorite toppings, this pozole is sure to warm you up and delight your taste buds, making it a delicious and fuss-free option for any day!
Ingredients:
- 4 cups Chicken Stock
- 6 cloves Garlic
- 1 Canned Pork (32 oz. Jar)
- 1 Canned Hominy (32 oz. Jar)
- Salt – to taste
Toppings:
- Shredded cabbage
- 1 small onion, chopped
- 1 tomato, diced
- Radishes, thinly sliced
- Chile sauce (optional, for added spice)
- Lime wedges
- Fried tortilla strips (for garnish)
- Chile Sauce
- 10 Chiles de Árbol
- 1/4 cup of water
- Salt – to taste
Instructions:
1. Prepare the Broth:
- In a large pot, heat the chicken stock over medium heat.
- Add the garlic to the stock and let it simmer for about 2–3 minutes, until the garlic becomes fragrant.
2. Add the Pork and Hominy:
- Stir in the canned pork, breaking it up with a spoon if necessary. Allow it to heat through for about 5 minutes.
- Add the canned hominy to the pot and stir to combine. Let the mixture simmer for another 10 minutes, allowing the hominy to soften and absorb the flavors.
3. Season the Pozole:
- Taste the soup and season with salt as needed. Let the pozole simmer for an additional 10–15 minutes so the flavors meld together.
4. Take Out the Garlic Cloves:
- Carefully scoop and take out all six garlic cloves.
5. Prep Your Toppings:
- While the pozole simmers, prepare your toppings. Shred the cabbage, chop the onions, slice the radishes, and slice the limes. Set aside.
- To spice it up, make the chile sauce. In a blender, combine the chile de árbol, 1/4 cup of water, and a pinch of salt. Blend until smooth and well combined. If you'd like a thinner consistency, add more water. Once blended, set aside in a jar.
6. Serve:
- Ladle the pozole into your bowl. Top off the pozole with all the veggies, a squeeze of lime and a dash of the chile sauce.
- For a crispy crunch, add fried tortilla strips on top of each serving.
Tips:
- Spice it up: If you want your pozole spicier, drizzle some chile sauce directly into the soup, or top with fresh chopped jalapeños.
- Extra flavor: For even more depth, let the pozole sit for an hour or two before serving, so the flavors have more time to blend.
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Tortilla strips: To make your own fried tortilla strips, simply cut corn tortillas into thin strips and fry them until crispy.
This easy, flavorful pozole with canned pork and hominy is a comforting dish that’s perfect for any night of the week. Enjoy the rich broth and customizable toppings for a meal that’s sure to become a favorite!