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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 4
Calories: 621kcal
Author: Megan Sadd
Ingredients
2poblano peppers
2tablespoonsolive oilavocado oil
1smallyellow oniondiced
2clovesgarlicminced
3tablespoonsall-purpose flouror rice flour
2tablespoonschili powder
1½teaspoonground cumin
1½teaspoondried oreganoMexican if you can find it
1bay leaf
¼teaspooncayenneoptional, plus more to taste
1teaspoonsaltplus more to taste
½6-ounce cantomato paste
14-ounce cangreen chiles
115-ounce canred kidney beans
4cupsvegetable brothvegan chicken broth if possible
125-ounce canhominy
For Serving
handful ofcilantro
2avocados
2-3radishes
Purple cabbage
2-3corn tortillas
2limes
Instructions
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.
Notes
FRESH TIPS!
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.