Tag Archives: Posole

Hominy Soup Cheri’s Style (Pozole)

We love Hominy soup or  Pozole , but since I don’t use recipes, I have refined this to our tastes.  I have used the recipes on the web, and in the books, but found a way to cut some time, and it tastes great.  This takes a while to make so I start it at lunch time, a crock pot can be used too. This is pretty much a monthly meal now.

Hominy Soup or Pozole  is one of those meals that you can garnish with what ever you really want.  I don’t like hot hot hot foods, but can handle some sting This has a slight sting. My husband hasn’t found a limit to the heat  yet, (hence the Habanero growing in the garden!)

The following is how I made the soup tonight. I used the Ham Hocks we had bought for beans instead of the pork that I usually use. And it turned out awesome!

3 Ham Hocks (usually I use lean pork or Chicken with Wright’s Smoked Flavoring)

2 qt water

2 large cans of Mexican Hominy drained and rinsed well.

1 can (or jar) Enchilada sauce

1.5  cup frozen peppers and onions (pepper stir fry)

2 cans chili beans not drained

1 can Rotel (green chilies and tomatoes)

1/2 teaspoon Garlic powder

1 tsp Sea Salt if smoked meat is not used. Or salt to taste.

If using pork Or chicken sere in 6 qt pan over high heat until lightly browned. Add 2 qt water,

Rinse the Hominy very well, add to pot, add the rest of the ingredients except the enchilada sauce. Bring to a boil, and boil for about one hour.  Reduce heat and simmer for at least 2 more hours. Add Enchilada sauce and cook on low for another hour or until desired consistency is reached. I prefer a ‘stoup’  like consistency. (stew and soup , slightly thick)

Note, since I used the Ham Hocks, I boiled for about half an hour and skimmed a lot of the fat off the top.

Some of the garnishes we have used is

Lettuce

Mexican Cheese

Corn chips

Tortilla chips

Sour Cream

Green onions

Cabbage shreds

radish

jalapeno

Jalapeno Topping- Recipe following

Jalapeno Topping  

This stuff is good enough to eat by itself! 

1/4 cup Sliced Pickled Jalapeno or small can drained

1/2 cup Sour Cream

Thoroughly drain Pickled peppers add sour cream and stir until well mixed.

That’s it!  Enjoy!  Use as a dip for tortilla chips , or as a topping for your favorite dishes.

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