Light Pozole
A lighter version of this classic Mexican soup with chicken and hearty veggies.
Servings: 10
Ingredients
For the Broth and Cooking Meat and Hominy:
- 2 chicken breasts 500 g
- 1 lb pork loin 450 g, cubed
- 1 cup hominy corn 180 g, soaked overnight
- 8 cups chicken broth 1.9 liters
- ½ onion 70 g.
- 4 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Pozole Sauce:
- 4 dried chilies of your choice e.g., guajillo, ancho
- ½ onion chopped (70 g.)
- 1 bell pepper chopped (any color) (150 g.)
- 2 tablespoon tomato paste
- 4 cloves garlic chopped
- 1 teaspoon oil 5 ml
- ½ teaspoon salt
- ¼ teaspoon black pepper
For garnish:
- Radishes thinly sliced
- Fresh chilies sliced
- Shredded white cabbage
Instructions
Step 1: Prepare the Broth and Cook the Meat and Hominy
- Soak the Hominy: Soak 1 cup of hominy corn (180 g) in water overnight. Drain and rinse before cooking.
- Cook the Meat and Hominy: In a large pot or Instant Pot, add the chicken breasts, cubed pork loin, soaked hominy, 8 cups of chicken broth (1.9 liters), 1/2 onion, 4 cloves of garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook on high pressure for 15 minutes in the Instant Pot or simmer on the stove for about 1 hour, until the meat is tender and the hominy is soft.
- Skim the Broth: Once cooked, open the pot and skim off any foam or impurities from the surface.
Step 2: Make the Pozole Sauce
- Rehydrate the Chilies: Remove the stems and seeds from the dried chilies. Place them in a bowl and cover with hot water. Let them soak for about 15 minutes until they are softened.
- Sauté the Vegetables: In a skillet, heat 1 teaspoon of oil (5 ml) over medium heat. Add the chopped onion, bell pepper, tomato paste, rehydrated chilies, and 4 chopped garlic cloves. Sauté until the vegetables are softened, about 5-7 minutes.
- Blend the Sauce: In a blender, combine, sautéed vegetables, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until smooth. If the sauce is too thick, add a bit of the soaking water from the chilies to achieve a smooth consistency.
Step 3: Combine and Cook
- Add the Sauce to the Broth: Open the pot with the cooked meat and hominy. Remove the 1/2 onion and any large pieces of fat or bone. Pour the blended pozole sauce into the pot and stir to combine.
- Simmer: Let the pozole simmer for an additional 10-15 minutes to allow the flavors to meld together.
Step 4: Serve
- Garnish: Ladle the pozole into bowls. Garnish with thinly sliced radishes, fresh chilies, and shredded white cabbage.
- Optional: Serve with lime wedges and tostadas for added flavor and texture.
Notes
2 WW points per serving.
Nutrition
Serving: 384g | Calories: 163kcal | Carbohydrates: 7.9g | Protein: 25g | Fat: 3g | Saturated Fat: 0.7g | Cholesterol: 72mg | Sodium: 556mg | Potassium: 475mg | Fiber: 1.5g | Sugar: 1.6g | Calcium: 24mg | Iron: 1.1mg