Spicy Mexican-Inspired Pozole

Ingredients:

• 1 lb (450 g) pork shoulder or chicken, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups (500 ml) chicken broth
• 2 cups (500 ml) water
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp cayenne pepper (optional for extra heat)
• 2 tbsp tomato paste
• 1/2 cup hominy (or substitute with canned corn)
• 1 block of firm tofu or 2 beaten eggs (optional for protein)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Cook the Meat:
   • Heat olive oil in a large pot over medium heat.
   • Add pork or chicken, season with salt and pepper, and brown the meat on all sides (about 5-7 minutes). Remove and set aside.
2. Sauté Aromatics:
   • In the same pot, add the onion and garlic, sauté until soft and fragrant (about 3 minutes).
3. Build the Broth:
   • Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
   • Add tomato paste, stirring to combine.
4. Simmer the Stew:
   • Return the meat to the pot. Pour in chicken broth and water, and bring to a boil.
   • Reduce heat to low and simmer for 25-30 minutes, until the meat is tender.
5. Add Tofu or Egg (Optional):
   • For tofu: Dice it into cubes and gently stir into the soup during the last 10 minutes of cooking.
   • For egg: Slowly drizzle beaten eggs into the simmering soup, stirring gently to create ribbons.
6. Add Hominy and Season:
   • Stir in hominy or corn and simmer for another 5 minutes.
   • Taste and adjust seasoning with salt and pepper.
7. Serve and Garnish:
   • Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

This dish pairs well with warm tortillas or crusty bread. Lt me know if you’d like a variation of this recipe!