Zippy Posole (Pozole) Soup

Cinco de Mayo - Soup, Stew and Chili

This is a flavorful, somewhat spicy version of New Mexican pozole soup made with readily available ingredients. A variety of peppers can be substituted to make it more or less spicy, according to your own tastes. We typically serve it with the listed garnishes, tearing the cilantro leaves from the stems right at the table (much like basil leaves and Vietnamese pho). The Greek yogurt is a healthier choice to sour cream, although sour cream would also be very tasty! Great fall and winter fare, served with warm tortillas or tortilla chips. (Leftovers are wonderful, but good luck with that!)

Brief

Prep 30 mins

Cook: 1hr48 mins

Total: 2hrs18 mins

Servings: 8

Yield: 8 servings

Zippy Posole (Pozole) Soup

Ingredients

2 tablespoons olive oil

1 pound bone-in pork chops

1 skinless

boneless chicken breast half

2 Hatch green chile peppers

diced

1 onion

diced

2 jalapeno peppers

seeded and diced

3 cloves garlic

6 cups chicken stock

divided

8 ounces salsa verde

3 (15.5 ounce) cans hominy

drained and rinsed

2 tablespoons ground cumin

1 tablespoon New Mexico chile powder

1 teaspoon ground coriander

salt and ground black pepper to taste

2 cups thinly sliced cabbage

1 cup plain Greek yogurt

1 bunch cilantro

6 radishes

sliced thinly

The BEST Raspberry Margarita

Soup, Stew and Chili

Directions

Step 1

Heat oil in a large pot over medium heat. Add pork chicken Hatch chile peppers onion jalapeno peppers and garlic. Saute turning meat until lightly brown about 8 minutes.

Step 2

Pour 2 cups stock into pot; add enough water to cover meat by 3/4 inch. Bring to a boil. Reduce heat and simmer covered for 45 minutes. Remove pork and chicken and place on a plate; let cool until safe to handle. Remove garlic cloves mash and add back to soup.

Step 3

Shred pork and chicken into small chunks. Add salsa to the pot. Let soup simmer for 15 to 30 minutes more.

Step 4

Place hominy shredded meat remaining 4 cups stock New Mexico chile powder coriander salt and pepper into the pot of soup. Bring to a boil; reduce heat and simmer uncovered at least 30 minutes.

Step 5

Serve with cabbage yogurt cilantro and radishes to garnish.

Nutritional Information

Zippy Posole (Pozole) Soup

Servings Per Recipe:8

Calories: 327.1

% Daily Value *

Protein: 20.8g 42%

Carbohydrates: 31.9g 10%

Dietary Fiber: 5.5g 22%

Sugars: 7g

Fat: 12.5g 19%

Saturated Fat: 3.6g 18%

Cholesterol: 52.5mg 18%

Vitamin A Iu: 603.4IU 12%

Niacin Equivalents: 9.2mg 71%

Vitamin B6: 0.5mg 34%

Vitamin C: 5.6mg 9%

Folate: 11.8mcg 3%

Calcium: 53.7mg 5%

Iron: 2.7mg 15%

Magnesium: 54.9mg 20%

Potassium: 369.2mg 10%

Sodium: 1033.2mg 41%

Thiamin: 0.5mg 49%

Calories From Fat: 112.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.