Pozole
Hanna Grene
Hanna’s Pozole can be made with pork or chicken using low-sodium chicken broth, or vegetarian with any extra beans desired and vegetable broth.
ingredients
- 1 large can hominy
- 28 oz can diced tomatoes
- 1 box low-sodium chicken or vegetable broth
- 1 can kidney beans
- 6 cloves garlic, diced
- olive oil
- salt, pepper, cayenne, chili powder, chili flakes
- 1 yellow onion, diced
- 1 small red onion, chopped
- fresh parsley, finely chopped
- 1 lime
- 2 T of jarred jalepenos
- Optional toppings:
- jalapenos, chopped
- shredded cheese
- fresh peppers, either spicy or not
- avocado
directions
- 1
In a large pot, simmer yellow onion and 1/2 of the chopped red onion and olive
- 2
oil at medium heat. Stir in garlic as the onions begin to soften. Cook until the
- 3
onions and garlic are soft and juicy, but not browned. Add diced peppers and
- 4
jalapenos, stir. Squeeze 1/2 of the lime into the mixture. Pour in the can of
- 5
tomatoes. Pour in a box of stock. Turn the heat up to medium high. Add
- 6
hominy and kidney beans, add seasonings to taste. Add the other 1/2 of lime.
- 7
Cover the pot and let it simmer. Before serving, put the uncooked left over
- 8
red onions on top of your soup, add extra jalapenos, cheese, and avocado.
- 9
Enjoy!
Source: Hanna Grene
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