Mexican Pork Pozole with Avocado, Lime & Crispy Tortilla Strips

Mexican Pork Pozole

with Avocado, Lime & Crispy Tortilla Strips

30 MIN
4 Servings
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From the Test Kitchen

At the heart of pozole, a traditional Mexican soup, is hominy—an ancient preparation of maize (or corn) with a unique texture. Hominy is maize treated with natural minerals in a process that unlocks its flavors and puffs it up to a larger size. When simmered in the broth for pozole, it’s incredibly tender and delicious. We’re serving our version of the soup with an array of toppings, so you can customize it yourself: crunchy, oven-toasted tortilla strips, cilantro, creamy avocado and crumbly queso fresco (a Mexican favorite).

See Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel​ and thinly slice the garlic. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the hominy. Place the tomatoes in a bowl; gently break apart with your hands. Stack the tortillas; cut them in half, then into ½-inch-wide strips. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco. Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning.

Start the soup:
2 Start the soup:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add the pork:
3 Add the pork:

Add the ground pork to the pot; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Add the kale:
4 Add the kale:

Add the kale to the pot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Finish the soup:
5 Finish the soup:

Add the hominy, tomatoes and 2 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 14 to 16 minutes, or until the liquid is slightly reduced in volume. Stir in the juice of the remaining lime wedges. Remove from heat and season with salt and pepper to taste. Transfer to a serving dish.

Toast the tortilla strips & serve your dish:
6 Toast the tortilla strips & serve your dish:

While the soup simmers, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven. Serve the finished soup with the toasted tortilla strips, avocado, cilantro and queso fresco on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel​ and thinly slice the garlic. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the hominy. Place the tomatoes in a bowl; gently break apart with your hands. Stack the tortillas; cut them in half, then into ½-inch-wide strips. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco. Quarter the lime. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning.

2 Start the soup:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Start the soup:
Add the pork:
3 Add the pork:

Add the ground pork to the pot; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

4 Add the kale:

Add the kale to the pot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Add the kale:
5 Finish the soup:

Add the hominy, tomatoes and 2 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 14 to 16 minutes, or until the liquid is slightly reduced in volume. Stir in the juice of the remaining lime wedges. Remove from heat and season with salt and pepper to taste. Transfer to a serving dish.

6 Toast the tortilla strips & serve your dish:

While the soup simmers, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven. Serve the finished soup with the toasted tortilla strips, avocado, cilantro and queso fresco on the side. Enjoy!

Toast the tortilla strips & serve your dish:
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