Pozoles, more like stews than soups, are even heartier than caldos, thanks to the key starch ingredient of hominy, a form of corn. These heavy hitters are a whole meal – like a crunchy salad served over a thick meaty broth.
Serves 8 to 10
2 tablespoons lard, vegetable oil or chicken fat
2 medium onions, diced
4 to 6 garlic cloves, minced
6 cups chicken stock
2 cups canned hominy, drained
4 cups Carnitas, see recipe
4 cups Tomatillo Salsa, see recipe
salt and freshly ground black pepper to taste
10 radishes, trimmed and thinly sliced
1/2 red onion, finely diced
1/4 head cabbage, shredded
2 limes, cut into wedges
Melt the fat in a large saucepan over medium-high heat. Saute the onions until golden brown and limp, about 10 minutes. Then add the garlic and cook briefly, just until the aroma is released.
Add the chicken stock, hominy and carnitas, reduce the heat and simmer, uncovered, about 10 minutes. Add the tomatillo salsa and bring to a boil. Reduce to a simmer and cook an additional 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve with the garnishes for sprinkling at the table.