A hearty and flavorful Mexican soup made with pork, samp, and a variety of garnishes.
Ingredients
Pork Soup
Pork neck steaks (cut into cubes)2cups- Onion (finely diced)1/2cup
- Jalapeno’s pickled (remove stems & seeds)2piece
- Samp (cooked & drained)1cup
Garlic (minced)3clove
Bay leaves2piece
Ground cumin3tsp- Oregano (fresh)1tbsp
- Tinned tomatoes (chopped)1can
Vegetable oil1/2cup
Salt & pepper to taste
Soup Garnish
- White cabbage (thinly shredded)1cup
- Avocado (cubed)1cup
Radishes (thinly sliced)1/2cup
Lime wedges4piece
Coriander leaves (roughly chopped)1/2cup
Nacho chips1cup
Nutrition (per serving)
Calories
537.5kcal (26.88%)
Protein
30.0g (60%)
Carbs
45.0g (16.36%)
Sugars
3.8g (7.5%)
Healthy Fat
20.1g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Pork Pozole
- Step 1
Heat a wok and add a little oil. Brown the pork neck cubes on all sides in batches.
- Step 2
When the last batch is nearly done, add half of the minced garlic to the pan. Transfer meat to a pot with the bay leaves, add salt and pepper to taste, and cover the meat with water. Cover the pot with a lid and simmer until meat is tender.
- Step 3
Heat a medium saucepan and add vegetable oil. Add the chopped onions and sauté until golden brown.
- Step 4
Add the jalapenos and the rest of the garlic. Add the cumin powder and oregano.
- Step 5
Add the chopped tomatoes, salt, and pepper to taste. Simmer until the sauce has cooked through, then blend with a stick blender.
- Step 6
When the meat is tender, add the tomato chili sauce to the meat and stock pot, as well as the samp. Simmer until all the flavors have infused. The soup will reduce a bit but it will still be a thin broth.
- Step 7
Serve into soup bowls and place a bit of each garnish on top just before serving. Keep the nacho chips on the side.
Nutrition (per serving)
Nutrition (per serving)
Calories
537.5kcal (26.88%)
Protein
30.0g (60%)
Carbs
45.0g (16.36%)
Sugars
3.8g (7.5%)
Healthy Fat
20.1g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a spicier soup, leave the seeds in the jalapenos.
You can substitute pork neck steaks with pork shoulder if preferred.
FAQS
What is the best way to cook pork for Pozole to ensure it's tender?
To ensure the pork is tender in your Pozole, brown the pork neck cubes in batches and then simmer them in water with bay leaves until they are fully cooked and tender. This slow cooking process allows the flavors to meld and the meat to become soft.
Can I make a vegetarian version of Pork Pozole?
Yes, you can create a vegetarian version of Pozole by substituting the pork with hearty vegetables like mushrooms or jackfruit, and using vegetable broth instead of meat stock. You can also add more beans or lentils for protein.
How should I store leftover Pork Pozole?
Store leftover Pork Pozole in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing.
What are some good garnishes to pair with Pork Pozole?
Some excellent garnishes for Pork Pozole include thinly shredded white cabbage, cubed avocado, sliced radishes, fresh coriander leaves, lime wedges, and crunchy nacho chips. These toppings add freshness and texture to the dish.
What can I use instead of samp in my Pozole recipe?
If you can't find samp, you can substitute it with hominy, which is a common ingredient in Pozole. Alternatively, you can use cooked corn or even quinoa for a different texture while still maintaining a hearty soup.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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