Pozole Pork Hominy Soup
The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.
Makes: 4 to 6 servings
What you’ll need:
1/2 lb. ground pork
1 tablespoon extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder*
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
4 cups unsalted chicken stock
14.5 oz. can no-salt-added petite diced tomatoes
4.5 oz. can diced green chiles
25 oz. can white hominy, drained
1 1/2 teaspoons fine ground sea salt
Lime wedges and chopped fresh cilantro for serving
How to make it:
In a small skillet, cook the ground pork over medium-high heat until no longer pink, about 8 to 10 minutes. Use a fork or potato masher to break it into small crumbles as it cooks.
In a large soup pot, heat the olive oil over medium-high. Add the onion and garlic. Cook, stirring often, for 5 minutes. Stir in the chili powder, coriander, cumin and smoked paprika. Cook for one more minute.
Add the chicken stock to the soup pot. Next stir in the tomatoes, and chiles. Bring the soup to a low boil and then reduce the heat to maintain a simmer. Transfer the cooked pork from the skillet to the soup pot. Stir in the hominy and the salt. Simmer, partially covered, for 5 minutes.
Garnish with a squeeze of lime juice and chopped cilantro before serving.
*I like to use a combination of chili powders in this soup to add rich flavor and heat, but not too much heat. This time I used an ancho chile powder and a hot chili powder.
Make your own chile powder by grinding a dried chile in a coffee or spice grinder till a fine powder.