There is a rainbow of Pozole that exist in the world of Mexican cuisine. Most people are familiar with the brick red Pozole from Jalisco. It is said that the rich soup fueled the Jaliscan vaqueros who rode Jaripeo a particularly lengthy rodeo stunt where the bull rider rides the bull literally to death (not anymore of course, now they just ride the animal until it stops bucking….whaaaaa?!!!)
My Mother-in-Law who is from the northern state of Chihuahua makes green Pozole flavored with tomatillos and green chiles which of course is my husband’s favorite and the one I make the most. But it’s not uncommon to even find a purple version, made with deep violet, almost black, dried corn.
Whatever color you choose, a blender is usually involved to purée the chiles and because occasionally I feel too lazy to clean a blender I cheat and use a jar of prepared mole paste. It’s not exactly authentic, but then again, neither am I.
- 2 boneless pork chops, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, medium dice
- 2 jalapeños, cored, seeded and chopped
- 4 garlic cloves, chopped
- 1/3 cup green mole paste (try to leave as much oil as possible in the jar)
- 4 cups stock, broth or water
- 1 (29-ounce) can white hominy, drained and rinsed
- dried oregano
- lime wedges
- cilantro leaves
- warm corn tortillas
- avocado slices
- thinly sliced scallions
- Season pork on all sides with salt and pepper. Heat oil in a large stock pot over medium-high heat. Add pork and cook until golden brown, about 7-8 minutes. Transfer to a plate and set aside.
- Reduce heat to medium and add onions and jalapeños to the pot. Season generously with salt and pepper. Cook until vegetables are tender and lightly browned, about 10 minutes. Add garlic and cook 1 minute more.
- Add mole paste and mash with the back of a wooden spoon until it has softened and blended in with the vegetables. Return the pork and any juices to the pot and add the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook until pork is tender, about 15-20 minutes. Add hominy and cook 5 minutes more.Taste and add more salt and pepper if necessary.
- A plethora of garnishes can be served with this soup. I've listed my favorites above, but you can also top with crispy, fried tortilla strips, thinly sliced cabbage or thinly sliced radishes.