Mexican Pozole Soup

Prep Time: 60 mins | Servings: 8 (with lots of left overs)

SOUP STORY

There is a great little Mexican restaurant in Darien where I work called Bodega, which I frequent and the staff knows my order is always the Pozole Soup. It is a soup for celebrations in Mexico and its diverse flavors offer a rich and dynamic take on the chicken soup. I have asked them for the recipe many times, but as chefs go, they were holding it as proprietary, which I completely appreciate. I am doing my best here to recreate it. The addition of masa to the broth adds a rich corn flavor. My absolute favorite part is the crunchy vegetables that are sliced thin and thrown in raw into the soup at the very end to maintain their crunch and add some amazing texture. Handfuls of green cabbage and radishes sliced super thin alongside spring onions and loads of cilantro give this warming soup a fresh and lively flavor. 

INGREDIENTS FOR SIMPLE STOCK (alternatively use Eden Organic) 

• 2 5-lb Organic Chickens, cut into parts

• 5 quarts of water

• 1 Spanish onion, sliced

• 3 large carrots, large dice

• 3 large celery stocks, large dice

• ½ bunch of thyme

• ½ bunch of parsley

• 1 bay leaf

• 2 cloves of garlic, whole

DIRECTIONS FOR STOCK

• Combine all vegetables and sweat with olive oil and salt, 10 mins

• Add chicken parts and saute, 10 mins

• Add water and herbs and simmer for 2 hours minimum

• Alternatively-you can roast chickens, remove the meat and set aside for soup and make a stock from the bones. If you do not do this you must be diligent about checking for bones.

• Flavor with salt and pepper to taste and then strain and separate the meat, ensuring to check for bones as you shred the chicken with a fork.

INGREDIENTS FOR SOUP

• 2 cloves of garlic

• 1 Spanish onion, diced

• 2 5 lb chickens, roasted, meat shredded off the bone (buy rotisseries if in a rush)

• 45 ounces of hominy (dried preferred or goya organic canned)

• 4 ears of corn, shucked (or frozen organic 12 ounces)

• 2 tablespooons masa mixed with 2 cups of warm water in a bowl

• Salt and freshly ground pepper

• 1 bunch of cilantro-chopped and some whole for garnish

• 8 radishes sliced thin with a mandaline

• 4 spring onions, chopped

• 1 head of cabbage, chiffonade with a mandaline (not too think or they will lose their crunch)

• Stock from above recipe, or alternatively use Pacific Organic Stock

DIRECTIONS FOR SOUP

• Make the stock per above directions or alternatively use Pacific Organic

• Add chopped onion and garlic to the pot with a drizzle of olive oil and sauté for 2-3 minutes

• Add yellow corn and hominy and continue to sauté until aromatics begin to blend, but vegetables maintain crispiness, 2-3 minutes

• Add shredded chicken and continue to sauté, 5-10 minutes to combine flavors

• Put two cups of warm water into a bowl and whisk in the two tablespoons of masa until blended completely

• Add 5 quarts of chicken broth, the two cups of water with the masa mixed and bring soup to a simmer

• Reduce the heat and simmer uncovered, 15 minutes, but keep the vegetables crisp

• Check the seasonings. Add chopped cilantro, red pepper flakes, salt and pepper to taste.

• Spoon the broth into bowls and then top generously with cabbage, cilantro, radishes and spring onions.

• Bring soup to a simmer and serve by with warm tortillas and queso fresco. Enjoy!