This is a simple, yet deliciously hearty Mexican soup. Pork and chicken is slow cooked with chillies and hominy (hulled sweetcorn) in a seasoned stock. Garnish with fresh coriander. Enjoy on those cold winter nights.
Dried pasilla chilli, tinned diced green chillies, tinned white hominy and tinned yellow hominy can be found in Hispanic speciality shops or online. Alternatively use fresh chillies instead of dried/tinned to taste. Tinned sweetcorn can be substituted in for tinned hominy.
Basically very good, however I also felt that there was something missing. I added 2 very finely chopped chipotles and feel that the taste improved. Comparing it to a cookbook of very traditional Mexican recipes I noticed that it is more authentic to use dried ancho and guajillo chiles, all pork (pig head or hooves to be exact) and no cumin....but really there are as many ways to make a good pozole as there are cooks in Mexico! To avoid kind of tough chile skins in you soup, strain the blended chile & chicken broth into the soup pot. Thanks for the recipe! It is traditional to have Pozole on New Year's Day so enjoy this great soup and..Feliz Ano Nuevo to you all! - 23 Nov 2006 (Review from Allrecipes US | Canada)
Very good basic recipe. Pozole is eaten with shredded cabage, diced onions, lime, sliced radishes, and sometimes cilantro or oregano sprinkled on top and tortillas rolled up in the palm of your hand to dip in your soup. - 17 Mar 2008 (Review from Allrecipes US | Canada)
In mexico (i'm mexican) people eat pozole in diferent ways depending where you live, but this recipe is not pozole is more like a soup and is missing all the flavor. - 02 Mar 2009 (Review from Allrecipes US | Canada)