| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 17g | 6g | 20g |
| sugars | fibre | protein | salt |
| 3g | 5g | 18g | 1.5g |
Whenever I delve into the world of cooking, it’s almost like a journey back to my roots and the Pork Pozole with Mexican Bay Leaf awakens a sense of nostalgia that is simply unparalleled. As a Texas native, I grew up relishing the vibrant flavors of Tex-Mex cuisine, and this recipe is a wonderful embodiment of those exciting flavors.
A nod to heritage
The Pork Pozole with Mexican Bay Leaf is a soulful amalgamation of hearty pork shoulder and aromatic Mexican bay leaves, enveloped in a rich, zesty broth. On balmy Texan afternoons, this was a comforting dish often served across dinner tables, reverberating with laughter and age-old family tales. It’s a recipe that not only teases the palate, but paints an emotive canvas with strokes of nostalgia and heritage.
The Many Faces of Pozole
Pozole, in its purest form, is a traditional soup from Mexico, quite like the American stew or the beautiful Italian Minestrone. The Mexican Bay Leaf gives a unique and aromatic twist to this recipe, akin to other pozole variations across regions in Mexico. Pair this with a robust homemade tamale and you’re in for a fiesta of flavors.
Health in Harmony
In addition to its sensory appeal, this recipe is also a harmonious blend of health and flavor. The vibrant piquancy of the chilies comes with a cocktail of antioxidants, the lean pork shoulder provides a good dose of protein, and hominy – dried corn kernels that have been treated with an alkali – brings a substantial amount of dietary fiber to the table. Topped with ripe avocados doused with healthy fats, and garnished with fresh cilantro, this dish is a smorgasbord of nutritive elements lined up for a delicious parade on your plate.
So, whether it’s a languid weekend or a bustling weekday, the Pork Pozole with Mexican Bay Leaf is a dish that promises comfort, nostalgia, and a generous dose of Tex-Mex charm to your meals.
What You’ll Need
- 2 pounds of boneless pork shoulder, cut into 1-1/2 inch pieces
- 1 large onion, diced
- 5 cloves of garlic, minced
- 2 cans (15 ounces each) of white hominy, drained and rinsed
- 1 can (10 ounces) of diced tomatoes with green chilies
- 6 cups of chicken broth
- 2 dried Mexican bay leaves
- 2 tablespoons of chili powder
- 1 tablespoon of dried oregano
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1 lime, cut into wedges
- 1/2 cup of chopped fresh cilantro
- 2 radishes, thinly sliced
- 1 ripe avocado, peeled and diced
Method
Step One
Start by heating a large pot or Dutch oven over medium-high heat. Add the boneless pork shoulder pieces, season with salt and pepper, and cook until browned on all sides. This should take about 10 minutes.
Step Two
Add the diced onion and minced garlic to the pot. Cook, stirring often, until the onion becomes translucent – this typically takes around 5 minutes.
Step Three
Stir in the drained and rinsed white hominy, diced tomatoes with green chilies, and chicken broth. Be sure to fully incorporate all ingredients.
Step Four
Next, add the dried Mexican bay leaves, chili powder, dried oregano, and ground cumin to the pot. Stir to combine then reduce the heat to low, cover, and simmer for about 2 hours.
Step Five
After 2 hours, remove the bay leaves from the pot. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Step Six
Divide the pozole among bowls and garnish each with a lime wedge, chopped fresh cilantro, thinly sliced radishes, and diced avocado. Serve hot and enjoy your hearty, flavorful Pork Pozole with Mexican Bay Leaf!
