The Best Mexican Pork Pozole Soup

I just made the best soup of my entire life.  Seriously people.  I almost ate three bowls of this fantastic yumminess!  Mexican Pork Pozole Soup that is hearty, easy and so, so delicious!

Let me back up and explain why I wanted to make this soup.  A few weeks ago, Rusty and I had the chance to go to Mexico.  We’ve been to the sun and sand of our southern neighbors on a few occassions.  But anytime we get to sit on a beach as a couple is a great time!  With a farm full of livestock, it is nearly impossible to get away.  The animals need cared for 24 hours a day.  If we just had crops, it would be easier to escape for a few days.  But with hogs, it takes a bit of planning to be gone.  Thankfully, we have great employees who tend to the animals when we are gone!

And thank goodness we could escape for a few days.  We needed it!  21 years of marriage and we still make each other laugh.  I’m fairly certain he was goosing my rearend as we were trying to take this picture!

See my sunburnt nose?  See my handsome hubby?  I love him so!

The best food we ate was this just caught, grilled on the beach, giant yellow tuna!  Served with freshly cracked coconuts!  Coconut water isn’t exactly tasty, in my opinion, until you add some flavored vodka to it.  Then it starts to taste better!  And I should be embarrassed that I attacked that coconut with my plastic knife and fork to get the meat out of the inside!  It was so tasty!

This was so good.  I wish I could lick the computer screen!  I ate this meal sitting on my beach chair, watching Rusty play beach volleyball, visiting with great friends and enjoying the ocean in front of me.  It was heaven!

I love to eat as “local” as possible when travelling.  Sometimes resort/hotel food doesn’t quite fit that bill.  When I’ve been in Mexico, I sometimes find they tone down the spices, “Americanize” the flavors and serve too many burgers!  So I was very excited to find a soup at breakfast one morning.

I loved this soup.  Pork Pozole Soup with hominy and pulled pork.  The broth was fairly mild.  I ate two bowls for breakfast that morning, and each subsequent day we were there!  And I wanted to recreate it when we got home.

I made my soup a bit spicier.  I like a little heat.  My kids like some spice as well.  And my Farmer thinks jalapeno’s are mild.  So spice doesn’t bother him!

The first step was to chop up an onion and brown it in some olive oil with garlic.  I rarely crush garlic cloves.  I always have garlic paste on hand.  And this one I found on clearance!  A little squeeze of this goes a long way.

After browning the garlic and onion, I added the spices for a few minutes.  Be sure to stir so it doesn’t burn.

I made this recipe with both a pork loin and a pork shoulder roast.  Despite having both of these items in the freezer from when we butchered over Christmas, I did purchase them at the grocery.  I recommend buying whichever cut is on sale.  This picture is of a pork loin.  I cooked, submerged in water, on medium for 8 hours in my crockpot.  The water becomes my pork stock for the soup.

Add the pork stock, hominy and enchilada sauce to the onion mix.  Bring to a boil.  Then add the shredded pork and heat until warm.

Serve with sour cream, a squeeze of fresh lime juice and salt and pepper to taste.

I liked this soup so much, that I just made my Farmwife friends their own soup!  Eight of us just got together and did a big freezer cooking session.  I made 8 batches of this soup, one for each of us, and froze them in gallon size freezer bags.  All my friends will have to do it thaw it, heat in a crockpot until warm, and serve!  My friend Cheri, who blogs at Queen of Free, has a great post about how to do a successful freezer meal day.

I hope you love this!  I miss this view, but so glad I brought the soup idea home with me!


The Best Mexican Pork Pozole Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 1 tbsp olive oil
  • 1 chopped onio
  • t tsp garlic paste
  • 2 tsp dried oregano
  • 1½ tsp dried cumin
  • Pork stock from cooked pork loin or roast
  • 1 large can white hominy
  • 28 oz. mild enchilada sauce
  • 3 cups pork roast cooked and shredded
  • 1 lime
Instructions
  1. Cook your pork loin or roast in a crockpot for 8 hours on medium. Remove pork and shred. Save stock.
  2. Add the olive oil to a large pot. Saute the onion and garlic paste for 5 minutes on medium heat. Turn the heat to low and add the spices. Saute 1-2 minutes, continue stirring.
  3. Add the pork stock, hominy, and enchilada sauce. Return heat to medium and bring soup to a boil.
  4. Reduce the heat to low and add the shredded pork. Simmer for 15 minutes until hot.
  5. Serve with sour cream and lime wedge.

“This post was sponsored by Indiana’s Family of Farmers but all thoughts and opinions are my own”

 

 

 

 

 

 

 

Instant Pot Chicken Tzatziki Bowls

I finally joined the rest of the world and purchased an Instant Pot. I purchased mine on Black Friday and took nearly 2 months to get it out of the box! I wasn’t sure what to do with it. I remember my Mom pressure cooking a lot of meat when we were kids. But I love my Crock Pots and wasn’t ready to replace the three I have!

I finally broke the Instant Pot out of the box and did the hard-boiled egg test. I was impressed with how easy they were to peel when they were cooked. But after getting those done, I knew it was time to tackle a real meal.  This link takes you to the Instant Pot I bought.  I found it on a great sale!

Since I’m trying to take my lunch to work a bit more, I decided chicken and rice bowls would be easy to prep for the week.

I have a bunch of brown rice in my pantry right now. I bought some on sale and it’s just taking up space! Chicken and rice bowls seemed easy to make and a way to use the rice.

This turned out so well! I am so impressed with my pressure cooker.  To start, I simply put 5 raw (not frozen) chicken breasts in the pan, placed 4 cups of chicken broth, chopped garlic, oregano and basil and put the lid on. I set the pot on high pressure for 15 minutes. When the cooker was done, I moved the knob to vent and did a quick pressure release. When I took out my chicken breasts, they were perfectly cooked! All I had to do was shred the chicken and that was done!

The sauce was super simple. A quick mix of greek yogurt, dill, garlic and lemon juice was all the sauce needed to taste great. I cooked instant brown rice in the microwave, added shredded chicken, chopped tomatoes and cucumber and added a dollop of the tzatziki sauce. I divided the mixture between five bowls and ate it for lunch all week! Well, my husband ate one of them and thought it was really good!

If you don’t own a pressure cooker or Instapot, I highly encourage you to buy one!  I think you’ll love using it!

 

Instapot Chicken Tzatziki Bowls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 bowls
 
A quick, healthy meal to prep for a busy week!
Ingredients
  • Chicken
  • 5 boneless, skinless chicken breasts
  • 3 Tbs garlic, minced
  • 4 cups chicken broth
  • 1 Tbs dried oregano
  • Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1 TBSP fresh dill, chopped
  • 1 garlic clove, chopped
  • Other ingredients
  • 2 chopped cucumbers
  • fresh lemon juice
  • Instant brown rice, cooked
  • Chopped grape tomatoes, red, yellow or orange
Instructions
  1. Place the chicken breasts in your InstaPot bowl. Add chicken broth, garlic and oregano. Seal pressure cooker. Set on high pressure for 15 minutes on high pressure and the meat setting. Make sure your valve is set to seal. When cooking time is done, move valve to vent for a quick pressure release. Shred chicken.
  2. Mix tzatziki sauce in a bowl. Cook brown rice, chop cucumbers and tomatoes and divide all ingredients into individual bowls.

 

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