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  • Writer's pictureTina Brand

Mexican Pozole Soup

Ah, I love this - love that this yummy soup is sour and chilli hot, and hearty. I used this recipe an eon ago while writing the food column for Virginia Living magazine, and remember while researching pozole (pronounced pot-zo-lay) I discovered it was traditionally cooked using a pig's head! I had to leave hominy behind when we left America, but chickpeas stand in quite happily for the recipe.

Give it a shot. It is delicious and perfect for this cooler weather.

Feeds 6

Mexican Pozole Soup

  • 1 piece pork shoulder (about 2 kg) or any piece that's on the bone, and with some fat

  • 2 teaspoons dried oregano

  • 2 teaspoons paprika powder

  • salt

  • 1 can chickpeas or hominy if available

  • 2 teaspoons black pepper

  • 2 bay leaves

  • 4 to 6 limes

  • 2 dried Mexican ancho chillis

  • 2 large onions, chopped

  • 4 pods garlic, chopped fine

  • 1 fresh green jalapeno chillis, sliced fine

To garnish:

  • ½ finely sliced green cabbage

  • 1 to 2 bunches sliced radishes

  • ½ bunch fresh coriander/cilantro sprigs

  • ½ bunch chopped spring onion

  • 1 seeded and chopped red capsicum

  • tortilla chips

  • sour cream and/or

  • guacamole]

  • limes halved


  1. In a large stockpot, cover the pork piece with lightly salted water and put on the boil

  2. Add the oregano, chilli powder, bay leaves, half the chopped onion, and pepper

  3. Cook the pork and skim any scum off the surface.

  4. When the pork is tender, lift from the liquid and put aside to cool completely

  5. Turn the heat off for the stock pot.

  6. In a separate saucepan, sauté the rest of the onion, the sliced jalapeno chili, and garlic

  7. Pour half a cup of hot water over the ancho chilli and leave to soften

  8. When the meat is cooled, shred in thick pieces, discarding any fat and bone.

  9. Relight the soup and when it begins to simmer, add the meat, and the sautéed onion and garlic.

  10. Add the drained chickpeas

  11. With a pestle, gently mash the softened ancho chilli, and add the mixture to the soup

  12. Squeeze two limes and add juice to the soup

  13. Cook for a further twenty minutes

  14. Adjust seasoning with salt and pepper

To serve:

Ladle soup over a bowl of raw green cabbage, and other diced vegetables.

Top with a dollop of guacamole and/or sour cream, and a wedge of lime

Serve with tortilla chips


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