Pazole
Pazole, sometimes spelled pasole is a traditional Mexican pork and hominy soup. The real MVPs of this soup are the toppings, this is where the dish really comes to life, so don’t skimp on this part! This soup also traditionally uses dried chilis, but I use chili paste instead (if you can find it). I make this in an Instant pot because it’s a super fast way to get really tender meat. You can also make this dish in a traditional pot, it will just take longer. I have linked the instant pot I use below if you are interested in getting one. I love mine!
Ingredients (Serves 4):
2 lbs. pork tenderloin, cut into 1 inch chunks
2 1/2 tsp kosher salt, divided
1/2 tsp black pepper
2 Tbs avocado oil
1 yellow onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
2 tsp chili powder
1/2 tsp ground coriander seed
3 Tbs chili paste
1/2 14.5 oz can fire roasted diced tomatoes
25 oz. can hominy, drained
5 cups chicken broth
Topping recommendations (lime wedges, finely shredded cabbage, thinly sliced radish, sliced green onions, avocado, cilantro)
Instructions:
Season pork with 1 tsp kosher salt and 1/2 tsp black pepper.
Turn on the sauté function on the instant pot. Heat avocado oil.
Add pork and brown, approximately 5-7 minutes on each side.
Add onions, sauté for 3 mins.
Add garlic, oregano, cumin, chili powder, coriander, chili paste and the remainder 1 1/2 tsp salt. Mix together. Cook for 1 minute.
Turn off sauté function. Add tomatoes, broth and hominy.
Close the lid. Make sure the steam release is on sealing. Press the manual or pressure cook button and adjust time to 30 minutes on high pressure.
While that is cooking prepare your toppings.
Allow pressure to release naturally for 15 minutes. Then move the steam release to venting to release the remainder of the pressure.
Enjoy!
Tools I love and recommend for this recipe (Affiliate links):
I am so excited for you to try this recipe! If you post a picture, please tag me @RachelMasterKitchen and Hashtag #Rachel.Master.Kitchen on instagram!
