Have you ever tried pozole? LOL, it’s just fun to say pozole. Holy pozole! OK, I’m done. I promise. 😉 Pozole is a Mexican stew of sorts. It’s like a soup but thicker. Instead of potatoes, it’s got hominy which are puffy, soft kernels of corn. If I had to describe it, it’s like a taco but in soup form.
It’s all the same flavors with the spicy tomato base, the corn and corn tortillas, peppers. It’s some seriously good stuff. It sounds complicated, but if you can chop some veggies, use a can opener, and heat water you can make pozole. It doesn’t take a lot of time either. I threw mine together in about 15 minutes.
Spicy Poblano Pozole
- 2 3-inch corn tortillas
- 15 oz can hominy, drained and rinsed
- 1 medium poblano pepper, seeded and diced (~40g or 1/4 cup)
- 1 medium yellow onion (~230g or 1 1/2 cups)
- 7 cups kale, chopped (~215g)
- 1 Tbsp ancho chile powder
- 1 Tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 2 Tbsp (33g) tomato paste
- 3 1/4 cups of water, divided
- 1/4 cup (40g) cornstarch
- 1 lime
Preheat your oven to 450 degrees. Slice the corn tortillas into 1/4 inch strips. Spread onto a cookie sheet and bake at 450 degrees until crispy, about 6-7 minutes. Remove from oven and set aside.
Drain and rinse the hominy and set aside. Dice your pepper and onion, and chop the kale into bite sized shreds. Heat a large pot over medium heat and spray with non-stick spray. Add the pepper and onions and saute for about 5 minutes until softened.
Add the spices and tomato paste, and cook for about a minute until the spices begin to toast and the tomato paste turns a darker red. Add the hominy, kale, and 3 cups of water. Stir to combine. Bring to a boil.
While the soup is heating, combine the cornstarch and remaining 1/4 cup of water. Whisk to remove lumps. Once the soup boils, stir in the corn starch mixture. Reduce heat slightly and simmer for about 5 minutes until it slightly thickens.
Remove from heat. Slice the lime. Squeeze half of the lime slices into the soup and stir to combine. Divide into bowls and top with the tortilla strips and a slice of lime. Garnish with your usual toppings like sour cream, cilantro, cheese if desired.
Makes 4 servings at approximately 214 calories each – 4g protein, 45g carbs, and 2g fat.
I kept the calories down in this dish by bumping up the veggies. They also add a nice texture and lots of vitamins and fiber. You can add protein by throwing in shredded chicken breast, browned ground beef, or pork tenderloin to make it a meal. The leftovers save well and it also thickens a little by the next day. I served the leftovers over toasted bread for an open faced sandwich.
If you’re serving kids, you can alter the spiciness by using less poblano pepper and ancho chile powder. It wasn’t extremely spicy but it did have a nice kick. You can always add more to the individual bowls when serving and adjust the heat for each person. Have fun with your meals and add a little spice. You don’t have to settle for bland or boring.