Hi friends! I’m really excited to share this soup recipe with y’all today. I ate a version of this soup about 2 years ago at Lucky’s on the Green here in Tulsa and I have been wanting to re-create if for about that long. I remember that the soup was pretty spicy though so I made some adjustments so that it was fairly mild. Keep on reading below if you want to learn how to make Mexican Pozole!
- 3 tablespoons of olive oil
- 2 13oz uncured pork sausages–I also really like this kind because it is free of nitrites, preservatives, and all that un-natural stuff
- 1 yellow onion, chopped
- 2 tablespoons of minced garlic
- 5 cups of chicken broth
- 8oz of tomato sauce
- 1 8oz can of Rotel with green chilis
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 2 medium-sized can of hominy, drained–I think these were around 14-15oz.
- 1/3 cup fresh cilantro, chopped
Optional: sour cream, shredded cheese, and lime juice to top off. You can also add in more vegetables like celery, corn, black beans, etc. Just increase your simmer time until all the vegetables are fully cooked.
- Heat oil in large pot on medium heat. Stir in sausage, onions, and garlic. Cook until onions are translucent.
- Stir in broth, tomato sauce, Rotel, and spices. Bring to a boil on high heat and then cover and reduce to a low heat. Simmer for about 20 mins.
- Add in hominy. Cover and simmer for about another 10-15 mins until hominy is soft.
- Finish off by adding fresh cilantro and any other optional toppings that you prefer.
Love from, Amy.