Mild Pozole (As Scrumptious As The Authentic However More healthy! )

Pozole is a hearty and brothy Mexican soup with deep Aztec roots. Made with hominy and meat, seafood, or greens, this flavorful dish is well-seasoned with dried oregano and recent or dried chiles, and infrequently garnished with recent components. 

It is a lighter model of conventional pozole, which is usually made with fatty bone-in cuts that add taste however make this soup unsuitable for Weight Watchers. Right here we use rooster breast, cubed pork loin, chilies, hominy corn, and flavorful spices for a wholesome and scrumptious soup. 

Why You Ought to Attempt Mild Pozole

Mild pozole is a comforting, filling, and distinctive soup. The recipe isn’t the quickest, but it surely’s not overly tough to make. Plus, it freezes very effectively, making it excellent for meal prep. 

Preparation Time: 20 minutes

Cooking Time: 1 hour half-hour

Servings: 10

Serving Dimension: 2 cups pozole (500 ml)

2 WW Factors Per Serving. You may view the recipe on the WW App right here. (WW login required.)

Substances

For the Broth and Cooking Meat and Hominy:

• 2 rooster breasts (500 g)
• 1 lb pork loin (450 g), cubed
• 1 cup hominy corn (180 g), soaked in a single day
• 8 cups rooster broth (1.9 liters)
• ½ onion (70 g.)
• 4 cloves garlic
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Pozole Sauce:

• 4 dried chilies of your alternative (e.g., guajillo, ancho)
• ½  onion, chopped (70 g.)
• 1 bell pepper, chopped (any colour) (150 g.)
• 2 tablespoons tomato paste 
• 4 cloves garlic, chopped
• 1 teaspoon oil (5 ml)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Garnishing:

• Radishes, thinly sliced
• Recent chilies, sliced
• Shredded white cabbage

Directions

Step 1: Put together the Broth and Cook dinner the Meat and Hominy

1. Soak the Hominy: Soak 1 cup of hominy corn (180 g) in water in a single day. Drain and rinse earlier than cooking.
2. Cook dinner the Meat and Hominy: In a big pot or Prompt Pot, add the rooster breasts, cubed pork loin, soaked hominy, 8 cups of rooster broth (1.9 liters), 1/2 onion, 4 cloves of garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook dinner on excessive strain for Quarter-hour within the Prompt Pot or simmer on the range for about 1 hour, till the meat is tender and the hominy is mushy.
3. Skim the Broth: As soon as cooked, open the pot and skim off any foam or impurities from the floor.

Step 2: Make the Pozole Sauce

1. Rehydrate the Chilies: Take away the stems and seeds from the dried chilies. Place them in a bowl and canopy with scorching water. Allow them to soak for about Quarter-hour till they’re softened.
2. Sauté the Greens: In a skillet, warmth 1 teaspoon of oil (5 ml) over medium warmth. Add the chopped onion, bell pepper, tomato paste, rehydrated chilies, and 4 chopped garlic cloves. Sauté till the greens are softened, about 5-7 minutes.
3. Mix the Sauce: In a blender, mix, sautéed greens, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix till clean. If the sauce is simply too thick, add a little bit of the soaking water from the chilies to realize a clean consistency.

Step 3: Mix and Cook dinner

1. Add the Sauce to the Broth: Open the pot with the cooked meat and hominy. Take away the 1/2 onion and any massive items of fats or bone. Pour the blended pozole sauce into the pot and stir to mix.
2. Simmer: Let the pozole simmer for a further 10-Quarter-hour to permit the flavors to meld collectively.

Step 4: Serve

1. Garnish: Ladle the pozole into bowls. Garnish with thinly sliced radishes, recent chilies, and shredded white cabbage.
2. Non-obligatory: Serve with lime wedges and tostadas for added taste and texture.

Variations and Substitutions

1. Sorts of Pozole: There are numerous types of pozole: white, crimson, and even inexperienced. White pozole is the best, specializing in the pure taste of the hominy and meat. Purple pozole will get its colour from crimson chilies like guajillo or ancho, and inexperienced pozole contains components like tomatillos, cilantro, and inexperienced chilies.
2. Meat Selections: You may make pozole with simply pork, simply rooster, or a mixture of each. 
3. Toppings: The toppings for pozole are extremely various. Whereas I favor it with shredded cabbage, I’ve seen it topped with numerous greens, even lettuce. You too can add diced tomatoes, a little bit of Greek yogurt, or cottage cheese.

Suggestions and Tips for Making Mild Pozole

1. Cooking Time: Pozole requires lengthy cooking, particularly the hominy corn, which thickens the soup deliciously when cooked slowly. For these in a rush, as soon as the hominy is cooked, you possibly can mix a few ladlefuls of the soup and return it to the pot to immediately thicken it.
2. Adjusting Spiciness: Modify the spice stage to your style; if you happen to’re not used to spicy meals, begin with much less. Mexican dried chilies, corresponding to ancho, guajillo, and habanero, fluctuate in warmth stage. Ancho chilies are delicate, guajillo chilies have a medium warmth, and habanero chilies are very popular. 
3. For a crimson hue, I added a little bit of tomato paste, however conventional recipes use solely chilies, making the soup fairly spicy.

Taste Enhance: A squeeze of lime on high enhances the flavour of pozole. And although it could sound odd, pozole tastes even higher the following day when the flavors have had time to meld.