The next time you’re sick and need a warm, comforting soup, give this quick pozole recipe a try! It’s a spicy Mexican soup made with hominy—delightfully plump, chewy corn kernels that have a mild nutty flavor. Hominy is sold in most grocery stores, but if you aren’t able to find it see Fresh Tips! below.
- 2 poblano peppers
- 2 tbsp of olive or avocado oil
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 3 tbsp of all-purpose or rice flour
- 2 tbsp of chili powder
- 1½ tsp of ground cumin
- 1½ tsp of dried oregano (Mexican if you can find it)
- 1 bay leaf
- ¼ tsp of cayenne (optional, plus more to taste)
- 1 tsp of salt (plus more to taste)
- ½ 6-oz can of tomato paste
- 1 4-oz can of green chiles
- 1 15-oz can of red kidney beans
- 4 cups of vegetable broth (vegan chicken broth if possible)
- 1 25-oz can of hominy
- Handful of cilantro
- 2 avocados
- 2 –3 radishes
- Purple cabbage
- 2 –3 corn tortillas
- 2 limes
- Stem and seed the peppers and cut into 1-inch (2.5-cm) pieces.
- Put the oil in a medium soup pot over medium heat.
- Add the onion and peppers to the pot. Cook for 1 to 2 minutes until softened. Add the garlic, flour, and chili powder. Stir well to combine and then add the cumin, oregano, bay leaf, cayenne, and salt. Cook for 1 to 2 minutes.
- Open the tomato paste and chiles. Drain and rinse the kidney beans. Add the tomato paste, chiles, and 1 cup (240 ml) of broth to the pot to dissolve the tomato paste. Drain the hominy.
- Stir well and then add the kidney beans, hominy, and remaining broth. Reduce the heat to medium and bring the soup to a rolling boil for 10 minutes or so, or until the peppers have softened. Taste then add another pinch of salt and cayenne, if desired.
- Chop the cilantro and avocados. Slice the radishes and cabbage. Cut the tortillas into thin strips. Remove the bay leaf.
- Toast the tortilla strips in a small oiled pan over medium-high heat until crispy and golden brown. Serve the pozole with avocado, cilantro, radish, cabbage, tortillas strips, and a squeeze of fresh lime.
- This soup is on the spicy side! Omit the cayenne if you prefer mild spice.
- If you don’t want to make your own tortillas strips, which I highly recommend, you can also break up a few tortilla chips.
- Swap 1 cup of frozen corn and 1 can of chickpeas for hominy if needed.
Keywords: corn, hominy, Mexican soup, pozole, warm food