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Pork & Hominy Pozole

with Avocado & Crispy Tortilla Strips

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

At the heart of pozole, a traditional Mexican soup, is hominy—an ancient preparation of maize with a unique texture. Hominy is maize treated with natural minerals in a process that unlocks its flavors and puffs it up to several times its original 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, homemade tortilla strips, lime, creamy avocado and crumbly queso fresco (a Mexican favorite).

fresh
ingredients
Pork & Hominy Pozole with Avocado & Crispy Tortilla Strips
Title
  • 1 lb Ground Pork
  • 4 Corn Tortillas
  • 1 14.5-Ounce Can Hominy
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • 3 cloves Garlic
  • 2 Limes
  • 1 Avocado
  • 1 Red Onion
  • ½ bunch Kale
  • 1 large bunch Cilantro
  • 2 oz Queso Fresco
  • 1½ Tbsps Pozole Spice Blend (Chipotle Powder, Ground Cumin, Mexican Oregano, Smoked Paprika, Cocoa Powder & Ground Cinnamon)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

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

Cook the pork:
2 Cook the pork:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl and set aside. Carefully drain off and discard the drippings, leaving any browned bits (or fond) in the pot.

Cook the aromatics:
3 Cook the aromatics:

Add 1 tablespoon of olive oil to the pot of reserved fond and heat on medium until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Add the kale:
4 Add the kale:

Add the kale to the pot of aromatics. Stir to combine and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add 1 cup of water; cook, scraping up any browned bits from the bottom of the pot with a spoon, 1 to 2 minutes, or until thoroughly combined.

Finish the soup:
5 Finish the soup:

Add the hominy, tomatoes, cooked pork and 1 cup of water to the pot of aromatics and kale; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly reduced in volume. Remove from heat; stir in the juice of 2 lime wedges and season with salt and pepper to taste. Transfer to a serving dish.

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

While the soup cooks, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast 9 to 11 minutes, or until golden brown and crispy. Transfer to a serving dish. Serve the finished soup with the crispy tortilla strips, avocado, cilantro, queso fresco and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

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

2 Cook the pork:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl and set aside. Carefully drain off and discard the drippings, leaving any browned bits (or fond) in the pot.

Cook the pork:
Cook the aromatics:
3 Cook the aromatics:

Add 1 tablespoon of olive oil to the pot of reserved fond and heat on medium until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

4 Add the kale:

Add the kale to the pot of aromatics. Stir to combine and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add 1 cup of water; cook, scraping up any browned bits from the bottom of the pot with a spoon, 1 to 2 minutes, or until thoroughly combined.

Add the kale:
Finish the soup:
5 Finish the soup:

Add the hominy, tomatoes, cooked pork and 1 cup of water to the pot of aromatics and kale; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly reduced in volume. Remove from heat; stir in the juice of 2 lime wedges and season with salt and pepper to taste. Transfer to a serving dish.

6 Toast the tortilla soup & serve your dish:

While the soup cooks, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast 9 to 11 minutes, or until golden brown and crispy. Transfer to a serving dish. Serve the finished soup with the crispy tortilla strips, avocado, cilantro, queso fresco and remaining lime wedges on the side. Enjoy!

Toast the tortilla soup & serve your dish: