I love a good white pozole. The perfect combination of flavors in a soup! One of my favorite Mexican dishes to order when I know it’s not spicy. Most Mexican soups contain a good bit of heat and we all know I’m a bit off a spice wuss. What can I say? My mouth cannot handle the heat! So here I decided to create my own version with the full guarantee to be not spicy.. I made a roasted tomatillo sauce to use as the base along with some homemade chicken bone broth. Perfect flavors for the broth. To this I added hominy, chicken thighs, garlic, cilantro, and lime juice.. and let it cook away in the crockpot. Delicious and easy!
Since there isn’t a whole lot going on in the soup I went for it with the toppings. We all know toppings add much excitement to any dish. I used radish, jicama, cilantro, avocado, and pork belly! I’ve never made pork belly before and figured this was the perfect dish to try it out. Josh loves pork belly tacos so it’s been in the back of my mind to buy some and attempt my luck. It turned out pretty delicious. I wasn’t exactly sure what I was doing but after roasting it for a few hours and crisping it up a bit more in a skillet it was crispy and tender. This soup was a huge hit for all of us. The kids ate plenty and I made a large enough batch for us to enjoy for dinner twice!
My take on pozole.. fresh roasted tomatillo salsa and homemade chicken bone broth as the base, cooked with hominy and chicken thighs. Served topped with cilantro, jicama, avocado, and roasted pork belly! YES!!
- 2 lbs tomatillos, halved
- 1 large white onion, roughly chopped into large pieces
- 1 bunch of cilantro
- 25 oz can hominy, drained and rinsed
- 1 1/2 lbs chicken thighs
- 4 large cloves garlic, minced
- 1 small lime, juiced
- 1 quart chicken broth
- radish, thinly sliced
- jicama, diced small
- avocado, chopped
- cilantro leaves
- 1 lb pork belly, roasted* (an optional addition)
- Make the roasted tomatillo sauce.. heat oven to 425. Place the prepared tomatillos and onion in a lightly greased large pyrex dish. Roast for about 20 minutes until tomatillos have started to break down. Broil for a few more to get a bit of a char on the tomatillos and onion. Once lightly cooled place in a blender (pan juices too!) with half the bunch of cilantro leaves. Pulse until a sauce is formed. Place in crockpot.
- Then to the crockpot add the hominy, chicken thighs, minced garlic, juice of 1 lime, and chicken broth. Season generously with s&p. Cook on low for 6 hours.
- Serve topped with radish, jicama, avocado, cilantro, and pork belly.
I chose to make the sauce the night before to have a quick throw together in the crockpot the next day. Worked out perfect! If you'd like to add some heat roast a fresh jalapeño pepper with the tomatillos and onion.
* I've never made pork belly before and decided to try something new. I didn't follow an exact recipe but the general idea is to lightly score the skin and generously season with salt. Place in a pyrex dish, skin side up, and add 1/2" of water. Roast in a 325 degree oven for 2 hours. Remove from oven and panfry in a skillet over medium high heat to crisp up the edges.