Chorizo Pozole Soup With Lime Pickled Red Onions
- For the Pozole
- 1 cup Mexican chorizo
- 4 cups pozole (hominy)
- 2 Roma tomatoes diced
- 1 large poblano pepper diced
- 1 serrano pepper minced
- 1 medium white onion diced
- 3 garlic cloves minced
- 2 chayote squashes diced
- handful of chopped cilantro more for garnish
- Juice of 1 lime more for garnish
- 1 cup chile California puree (see recipe below)
- 8 cups chicken broth
- salt and pepper
- canola oil
- For the Lime Pickled Red Onions
- 1 large red onion sliced thin
- Juice of 4 key limes or 2 regular limes
- pinch of oregano
- Pinch of crushed red pepper flakes, optional
- salt to taste
- For the Chile California Puree
- 10-12 chile California peppers, stemmed and seeded
- 4 garlic cloves
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
Hungry for a pozole (posole) style soup, but no time to cook for hours? This is my quick fix pozole soup, but with a twist. You hear people say bacon makes everything taste better! That’s exactly how I feel about Mexican style chorizo. A little chorizo, a little hominy and a whole lot of flavor with a freshly blended chile puree for the pozole base. You can’t go wrong. Add some cooked shrimp or chicken to really bump up this recipe. Lime pickled red onions for garnish are a must!
For the Pozole
- Heat 2 tablespoons of canola oil in a large pot, to medium heat. Add the onions and cook for 5 minutes, add the chorizo and cook for another 5 to 6 minutes. Add the garlic, poblano, serrano, chayotes, tomatoes and season with 1 teaspoon salt and ½ teaspoon pepper.
- When it comes to a boil, add all of the remaining ingredients, stir well to combine and when it comes to a boil, taste for salt. Cover, lower heat and cook for a good 30 minutes.
- Garnish with chopped cilantro, lime wedges, lime pickled red onions, fried tortilla strips, avocado slices, warm corn tortillas… spicy shrimp on top makes a complete meal!
- If you want to add chicken without all that cook time, pick up a roasted (cooked) chicken from your local market. Remove and shred the meat, add to posole and let simmer for 20 minutes.
For the Lime Pickled Red Onions
- In a glass bowl, combine the red onions, lime juice and about 2½ teaspoons of salt, stir well to combine. Cover with plastic wrap and set aside for 30 minutes, stirring and tasting for salt after the first 15 minutes. Great for tacos, salad topper, even nachos!! You could add 1 tablespoon of olive oil and a pinch of freshly cracked pepper… Note: If you are not crazy about pickled onions, use that same recipe for pickling, using red cabbage instead. I love shredded cabbage and crushed chile piquin for garnish on pozole!
For Chile California Puree
- Combine the dried chiles and garlic in a pot, fill with just enough water to cover. Bring to a boil, reduce heat and cook for 20 minutes, stirring now and then. Drain the peppers and garlic, transfer to the blender, add the cumin, oregano, 2 teaspoons salt and about ¾ cup of water. Blend on high until smooth, about 30 seconds. You can use the puree as-is, or you can strain it through a wire mesh strainer for a smoother finish. This puree can be used for all kinds of dishes, great for making enchilada sauce!