This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on the best fall slow cooker meals. I hope you’ll enjoy this guest post below!
Hi, it’s Robin again from CollardsAreTheOldKale.com with another great fall soup recipe.
When Africans first arrived in the Americas it was from Native Americans that they adopted corn as one of their New World staples. Pozole, a pork based bone broth, is a Mexican soup featuring hominy made from dried corn. This lovely soup is traditionally served on Christmas Day garnished with cilantro, chopped green onions and served with lime wedges.
You can find this recipe and many more on my blog at CollardsAreTheOldKale.com. !Buen Provecho!
- 10 cups Water
- 1 lb Pork Tenderloin, cubed
- 1 lb Pork Baby Back Ribs Cut into individual ribs
- 30 ounce Organic Hominy, canned
- ¾ cup Dried Ancho Chile or Chile Powder
- 1 small Organic Red Onion
- 6 cloves Organic Garlic
- 2 tbsp Frontier Co-Op Mexican Seasoning
- 2 tbsp Frontier Co-Op Organic Harissa Seasoning
- 2 tbsp Dried Cilantro
- 2 tbsp Cumin Seed, crushed
- 1 tbsp Jane's Krazy Mixed-Up Salt
- 1 tbsp Dried Oregano
- Salt to taste
- Organic Green Onions, chopped Garnish
- Fresh Organic Cilantro Garnish
- Organic Mixed Greens, torn Garnish
- Lime wedges Garnish
- Place dried ancho chiles in a small bowl and cover with water. Soak 5 minutes. Retain water and add to the soup.
- Crush cumin seeds with a mortar and pestle or a coffee grinder reserved for spices.
- Rough chop the chiles then add them and all ingredients into a large pot and bring to a boil on high heat.
- Reduce heat to low and cook for 1½ to 2 hours.
- Serve with chopped onion, mixed greens, lime wedges and fresh tortillas.
Tune in tomorrow for our next submission in our holiday recipe takeover series hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.