The word hominy is so much fun to say. It reminds me of old baseball jibber-jabber, “Hey batter batter batter, swing batter.” or the sound effect you’d hear in an old physical comedy black and white like the 3 Stooges.
So, what is hominy? In short, it’s corn. Hominy is processed corn in an alkali solution in a process called nixtamalization. It removed the hull and germ, making the corn easier to grind, cook, and release more nutrients. This process also makes it easier to digest too
Nonetheless, hominy is right at home in a pozole. A Mexican soup with flavorful layers of pulled pork, chilies and spices and a bit of the hominy. A great way to mix up your soup game for sure!
Pulled Pork Pozole
- 2 Tablespoon oil
- 2 cups chopped onion 1 large onion
- 3 cloves garlic, minced
- 2 teaspoons Mexican chili powder
- 1 teaspoon smoked paprika pimenton (Spanish paprika)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- 2 cans (4.5 oz) chopped green chilis heat level is your preference
- 1 can (28oz) can petite diced fire-roasted tomatoes
- 3 can (15.5oz) can hominy, drained, and rinsed your preference of white or yellow. Or a mix
- 4 cups chicken broth
- 1 pound pulled pork
- 1 teaspoon kosher salt and pepper
- 1 avocado, sliced into small cubes
- 1 handful crushed tortilla chips
- 2 radishes, thinly sliced
- 2 limes, juiced
- 1/4 cup chopped cilantro
- In a Dutch oven, heat oil over medium-high heat. Add onion and cook until softened, about 8 to 10 minutes. Stir in pork, and cook for 15 minutes. Add salt to taste. Garnish with radishes, tortilla strips, lime wedges, and cilantro, if desired.
- Add garlic, and cook for 1 minute. Add chili powder, paprika, cumin, cayenne pepper, and oregano. Allow to heat through in oil and mix. Add in a pinch or two of salt.
- Add canned chiles, tomatoes, and hominy. Sprinkle a few pinches of salt. Stir and make sure everything is well mixed. Then add in broth. Bring to a boil and then reduce to simmer for about 30 minutes. Stir occasionally.
- Stir in pork, and cook for 15 minutes. Add salt to taste.
- In a small bowl, mix together the radishes, avocado, lime juice, and cilantro. Give a few pinches of salt and stir together. Garnish the soup with a spoonful of radish avocado mix and broken tortilla chips.