Southwest Pork & Chicken Pozole Soup

Southwest Pork & Chicken Pozole Soup
Serves 6-8




2 lb               Pork loin, boneless and cubed

4                   Chicken thighs, boneless and cubed

1 T                Cumin, ground

1 t                 Black pepper, cracked

1 t                 Salt

6-8                Slices smoked bacon, cut into 1/4” strips, reserve bacon

1                   Large Onion, diced

6                   Garlic cloves, minced

1 t                 Ancho chili powder

1 t                 Crushed red pepper flakes

1 t                 Sea Salt

1                   Bottle of dark beer or ale

2-3 qt            Beef and Chicken stock, combined

28 oz             Hominy, white canned and drained

3                    Bay leaves, whole

Salt and Cracked Black Pepper to taste

9 oz              Southwest Roasted Green Pepper Slather

1/4 C             Cilantro, minced for garnish

1 C                Queso Fresco, crumbled for garnish

1                    Lime cut into wedges for garnish

1-2                Avocados, sliced for garnish

2/3 C             Scallions, chopped for garnish

3-4                Radishes, sliced thin for garnish

3 oz               CornTortilla fried strips for garnished

4-6                Serrano chiles, seeded & deveined, sliced thin for garnish

Fried reserved bacon for garnish


  1. Season cubed pork and chicken with cumin, sea salt and cracked pepper.
  2. In a dutch oven, sauté bacon strips until crisp. Remove bacon for garnish.
  3. Sear pork and chicken, drain and reserve.
  4. Saute´ onions in dutch oven until glassy then follow with garlic, crushed red pepper, and salt.
  5. Deglaze with beer and reduced by half.
  6. Add 2 quarts of stock, and bay leaves. Bring to a simmer and cook for 20 minutes.
  7. Add meat, lower heat, and cover simmering for 30 minutes.
  8. Add hominy and Southwest Roasted Green Pepper Slather. Simmer for 10-15 minutes.
  9. Laddle Pozole in bowls and garnish with a little of each of the suggested garnishes.

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