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Do You Want To Know About The Varieties of Hearty Hominy Soup?

by Asia Shaukat
Published: Last Updated on 99 views

Huh! Aren’t you bored of trying traditional soups? Do you have any idea how you can beat that? Here I’m introducing hominy soup or pozole. Yes, you hear right. This hominy soup is far apart from traditional soups. Have you wondered why? For this query, you have to stick with me till the end. I will give you pragmatic information about this hominy soup. You will get the most amazing recipes for hominy soups in this article. Later on, after knowing this, you will become a fan of his amazing hominy soup. Yipee! Join me and explore the deep of this hominy soup mystery. (Let’s dive in).

Hominy Soup

Do you know about the hominy? Are you not familiar with it? Have you heard about it before? If all of the questions are answered no, I will provide you with clear and steady information about the hominy. So first and most, hominy is a form of dried corn that first goes through nixtamalization.

Now I am damn sure that you will get confused about nixtamalization? So, here you go, the nixtamalization is a process in which dried corn is soaked in the lime or alkaline solution for at least overnight. Afterward, t becomes swollen and chewy, and most importantly, its quality improves more than the corn.

Because of this, it also becomes more beneficial. You can use it in different types of soups with different variations. The amazing thing is that hominy soups, also known as pozole. Above all, this pozole is important in Mexican cuisine initially because this sermon is mostly taken in Mexican cuisine.

In addition, if you want to try other hominy food, then you can follow Soul Food with a Twist: Innovative Southern Cuisine of Hominy Grill, Hominy Substitute for Main Dishes: Cook Up Something New, and Is Hominy Good For You? Learn About Hominy Nutrition Facts.

Moreover, hominy also uses in many other types of recipes,s but I will give you a great way for the hominy soups or pozole variations. So, bear with me till the end and get your pozole recipes in your hand.

Easy Chicken Posole | Hominy Soup

This easy-to-make funk and hominy haze are among numerous great Mexican Christmas traditions or simply succulent whenever you want to eat a warm and comforting commodity. Garnish with thinly sliced radishes, tattered lettuce, finely diced onion, diced cilantro, and lime wedges, if you like


  • 4 soupspoons vegetable oil painting, divided
  • 2 ½ pounds skinless, boneless funk bone halves
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 2 ½ quarts funk broth
  • 3 mugs water
  • 4 soupspoons chili greasepaint, or to taste
  • 2 ladles swab, or to taste
  • 1 tablespoon atrophied dried oregano
  • 3 mugs of white hominy, rinsed and drained
  • 10 tostada shells


  • Heat 2 soupspoons vegetable oil painting in a deep skillet over medium-high heat. Add funk guts and cook until no longer pink and authorities run clear about 20 twinkles; remove from skillet, drain, and cool. When fully cooled, shred funk with a chopstick
  • Heat the remaining 2 soupspoons of vegetable oil painting in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 twinkles. Return tattered funk to the skillet. Stir in funk broth, water, chili grease paint, swab, and oregano. Reduce heat to low, cover, and cook for about 90 twinkles
  • Stir and cook hominy until tender, about 15 twinkles more. Taste to acclimate seasonings, adding other swabs and chili grease paint if asked. Serve in haze coliseums with a tostada shell. In addition, garnish as asked

Pozole Rojo | Hominy Soup

This pozole form is a traditional Mexican pork haze cooked with hominy and seasoned with red guajillo chiles for a deep hoarse flavor. Serve with tattered cabbage, cilantro, radishes, onions, or whatever you prefer! Garnish with lime wedges


  • 1 pound boneless pork shoulder, cubed
  • 1 pound boneless pork loin, cubed
  • ½ pound pork neck bones
  • Water to cover
  • 1 head garlic, cloves hulled
  • Swab to taste
  • 1 large pearl tomato
  • 4 ounces dried guajillo chiles, stemmed and planted
  • 1 clove garlic
  • ¼ tablespoon dried oregano
  • 1 pinch of ground cumin
  • 2 mugs water
  • 2(16-ounce) barrels of white hominy, drained


  • Shredded lettuce or cabbage
  • 1 small onion, minced
  • 4 limes bestowed


  • Cover with water, and place pork shoulder, loin, and pork neck bones in a large pot. Add 1 head of garlic and swab to taste. Bring to a pustule, reduce heat, and poach until meat is tender and cooked for about 1 hour. Stir in hominy; bring to a boil and poach for 20 twinkles
  • Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a pustule. Cook until chiles have softened, about 15 twinkles; drain
  • Place tomato and chiles with a swab, 1 clove garlic, oregano, and cumin in a blender; add 2 mugs of water. Mix until smooth. Strain admixture through a fine-mesh sieve and set chile sauce away
  • Transfer pork to a work face and shred with 2 spoons. Discard the pork bones and garlic
  • Stir chile sauce and tattered pork into the pot. poach pozole until flavors have blended, about 5 twinkles
  • spoon pozole into serving coliseums and top with shredded cabbage and onion; serve lime wedge on the side


This dish requires different cuts of pork shoulder, loin, and leg. It’s important to have both spare and adipose cuts

Three Sisters Soup | Hominy Soup

The Iroquois Indians cultivated and used the Three Sisters( sludge, squash, and sap) in their diet. This is a form passed down by our cousins. You may use regular sludge rather than hominy, but hominy is more traditional.


  • 2 mugs of canned white or unheroic hominy, drained
  • 2 mugs of fresh green sap, trimmed and snapped
  • 2 mugs hulled and cubed butternut squash
  • 1 ½ mugs of minced hulled potatoes
  • 5 mugs water
  • 1 ½ soupspoons funk bouillon grains
  • 2 soupspoons adulation, melted
  • 2 soupspoons each- purpose flour
  • ¼ tablespoon pepper


Place the hominy, green sap, squash, and potatoes into a pot, and pour in water and funk bouillon. Bring to a boil, reduce heat to low, and poach until vegetables are soft, about 10 twinkles. Mix flour into the adulation, also stir into the haze. Increase heat to medium, and cook for 5 further twinkles or until haze thickens. Season with pepper, and serve

Pozole In Slow Cooker | Hominy Soup

Easy, authentic Mexican Pozole. You’ll be glad you took the time. You can make it ahead and indurate the pork to keep until you are ready to make regale. Serve with diced white onion, cilantro, tattered cabbage, lime wedges, and sludge tortillas or tostadas


  • 2 pasilla chile pepper stems, seeds, and modes removed
  • 2 ancho chile peppers stem, seeds, and modes removed
  • 2 guajillo chile pepper stems, seeds, and modes removed
  • water to cover
  • 1 tablespoon cumin seeds
  • 2 cloves garlic
  • ½ white onion, diced
  • 5 Roma tomatoes, diced
  • 1(31/2) pound pork shoulder, cut into several large pieces
  • swab to taste
  • 2 bay leaves
  • 4 mugs funk stock
  • 2(15.5 ounces) barrels of white hominy, rinsed and drained


  • Heat the cumin in a small pot over medium-high heat until ambrosial, being careful not to burn, 1 to 2 twinkles. Pasilla, ancho, and guajillo peppers should be added to the pot. Pour enough water into the pot to cover the peppers fully. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and poach the admixture for 10 twinkles. Remove from heat and allow the admixture to cool. Pour the cooled admixture into a blender; puree until smooth.
  • Put the pork in the bottom of a slow cooker; season freehandedly with a swab. Add the bay leaves to the slow cooker and pour the pureed chile pepper admixture over the pork.
  • Cook overnight or for 8 to 9 hours on low. Skim as important fat from the face as possible. Remove the pork to a slicing board or coliseum and shred it with two spoons. Return the tattered pork to the slow cooker and blend it with the sauce.
  • Combine the tattered pork with sauce, funk stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 twinkles. Serve hot

You Can Buy Hominy Easily | Hominy Soup

FAQ | Hominy Soup

Does hominy absorb flavor?

It usually uses in different Mexican dishes where it adds a thicker texture that absorbs the surrounding flavor.

Does hominy thicken the soup?

Hominy has the unusual ability to bond when wet, which explains why. It is frequently used as flour to thicken soups and stews and make tamales. Hominy-based masa harina is used most frequently to create authentic Mexican corn tortillas.


Yipee! It’s all ended up. This hominy soup is a delicious one that could finish your starving. Above all, this has a unique texture and great benefits. Must try this yummy chew hominy soup. Furthermore, for related content, try contacting our other articles.

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