SOUP Pork Pozole Stew
Prep
Cook
Total
Yield 8-10 servings
By far, one of the favorites here at Vie! We love making this soup when we're in the mood for a little flavor surprise! It's chock full of yummy roasted peppers, corn, hominy and slow-cooked pork. This week we are working with the pork chops that are on sale, but any cut of pork will do!
If you've got a slow cooker or pressure cooker, visit out Notes section for some tips! This soup loves a low and slow cooking method, which makes it perfect for a Sunday prep meal for use throughout the week.
Ingredients
1/3 overnight pork roast, shredded & set aside (this week we'll be using 1-2 lbs pork chops S)
1 tsp olive oil or vegetable oil
3 each of the following peppers: poblano, green bell & cubanelle*
1 onion, diced
1 can mild green chiles, chopped
1 can fire-roasted tomatoes
1 cup mild salsa verde *optional
2 quarts stock
1 can hominy
1/2 pkg fire-roasted corn (frozen)
½ bunch cilantro
Instructions
- Preheat oven to a low broil and arrange clean peppers (whole) on a tray. Add to the oven and roast until blackened, about 10 minutes. Remove, place in a container and cover for 20 minutes, then peel skins and discard stems and seeds. *These are not spicy! Chop peppers once skins are peeled.
- Heat a soup pot over medium flame and add onion and oil, stirring often for 5 minutes.
- Add pork to onion mixture. Next, add canned green chiles, fire-roasted tomatoes and salsa verde if using. Stir to combine and add stock.
- Bring soup to a boil, then reduce to a simmer and cook for 2-3 hours (see Notes for tips regarding other cooking methods).
- Once pork is tender, remove carefully so that bones do not fall back into the soup and place on a cutting board. Shred or slice pork and return back to soup pot.
- Add hominy and corn. Roughly chop peeled peppers (making sure to remove seeds) and add to the soup with half the cilantro (chopped).
- Serve soup hot & garnish with the cilantro.
Notes
Coming soon: a video tutorial to help demonstrate how to work with your roasted green peppers, however in the meantime, check out this demo on our sister site, DinnerDivide!
If you'd like to make this soup in your slow cooker or pressure cooker, follow the instructions below:
Slow Cooker Method
- Preheat oven to a low broil and arrange clean peppers (whole) on a tray. Add to the oven and roast until blackened, about 10 minutes. Remove, place in a container and cover for 20 minutes, then peel skins and discard stems and seeds. *These are not spicy! Chop peppers once skins are peeled.
- Heat a soup pot over medium flame and add onion and oil, stirring often for 5 minutes.
- Scrape this mixture (once cooked) into the bowl of your slow cooker.
- Add pork to onion mixture. Next, add canned green chiles, fire-roasted tomatoes and salsa verde if using. Stir to combine and add stock.
- Set to high and cover, cooking for 4 hours or set to low, cover and cook for 6-8 hours (overnight or all day).
- Once pork is tender, remove carefully so that bones do not fall back into the soup and place on a cutting board. Shred or slice pork and return back to the slow cooker.
- Add hominy and corn. Roughly chop peeled peppers (making sure to remove seeds) and add to the soup with half the cilantro (chopped).
- Serve soup hot & garnish with the cilantro.
Pressure Cooker Method
- Preheat oven to a low broil and arrange clean peppers (whole) on a tray. Add to the oven and roast until blackened, about 10 minutes. Remove, place in a container and cover for 20 minutes, then peel skins and discard stems and seeds. *These are not spicy! Chop peppers once skins are peeled.
- Turn on your brown/saute function and add onion and oil, stirring often for 5 minutes.
- Add pork to onion mixture. Next, add canned green chiles, fire-roasted tomatoes and salsa verde if using. Stir to combine and add stock.
- Cancel the brown/saute function, cover and set pressure to high. Close pressure valve and choose the soup/stew function. Cook for roughly 30 minutes, depending on what appliance you're using.
- Once pressure has released, remove lid carefully and pull pork out gently so that bones do not fall back into the soup. Place pork on a cutting board, shred or slice pork and return back to the pot.
- Add hominy and corn. Roughly chop peeled peppers (making sure to remove seeds) and add to the soup with half the cilantro (chopped).
- Serve soup hot & garnish with the cilantro.
Courses soup
Recipe by Vie at https://getvie.com/hurricane-meal-plan/