Estimated Cost$17
Helpful Equipment
Ingredients
Pozole Soup
- 1 Cup Water
- 32 oz. Vegetable Broth (1 large container)
- 50 oz. White Hominy (2 Cans)
- 1/4 Cup Coconut Oil
- 1 Guajillo Chili Pepper (dried)
- 2 Ancho Chili Peppers (dried)
- 8 Arbol Chili Peppers (dried)
- 1 White Onion (diced)
- 4 Cloves Garlic (diced)
- 3 tbsp. Seasoned Salt
- 1 tbsp. Mexican Oregano (standard oregano is a fine substitute)
- 1 Bay Leaf
Garnish
- 1/2 Head Cabbage (shredded)
- 5 Radishes (julienned)
- 1 Lime (cut into wedges)
- 1 Bunch Fresh Cilantro
- 4 Tostadas
Instructions
- Add liquids to a large pot and bring it to a boil. Once boiling, turn heat to low and stir occasionally.1 Cup Water, 32 oz. Vegetable Broth
- Dice onions and garlic and add them to the pot.1 White Onion, 4 Cloves Garlic
- Remove stems from the chili peppers.1 Guajillo Chili Pepper, 2 Ancho Chili Peppers, 8 Arbol Chili Peppers
- Blend the peppers into a powder using a food processor. If you don’t have a blender or food processor, you can grind them with a mortar and pestle.
- Add peppers to the pot and continue stirring occasionally.
- Add in remaining soup ingredients and spices.50 oz. White Hominy, 1/4 Cup Coconut Oil, 3 tbsp. Seasoned Salt, 1 tbsp. Mexican Oregano, 1 Bay Leaf
- Continue to simmer over low heat for approximately 30 minutes.
- Garnish to your liking and serve!1/2 Head Cabbage, 5 Radishes, 1 Lime, 1 Bunch Fresh Cilantro, 4 Tostadas
Notes & Tips
We also like to eat pozole with tostadas, or even crunch them up and put them in too!
Nutrition
Calories: 385.9kcalCarbohydrates: 60.4gProtein: 7.7gFat: 14.6gSaturated Fat: 8.7gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 3782.5mgPotassium: 498.7mgFiber: 14.3gSugar: 13.6gVitamin A: 3631.6IUVitamin C: 34.6mgCalcium: 120.2mgIron: 3.8mg