Pasole (Mexican Soup)

With Keto Version and Gluten Free!

In California it is very common to enjoy all of the many delicious recipes and foods of Mexico. I first ate this soup in my 20’s, it was prepared by a friend who was not of Mexican decent but being from Southern California she always loved a good Taqueria! We were always on the look out for the best nachos or those huge burritos stuffed with carnitas, beans, rice, cilantro, onions and chili.

One day she invited a large group of people over for Posole and I was among the happy guests. Posole (or Pozole) is a soup with cubes of pork simmering in a broth made red and zesty with dried chili’s that had been reconstituted and puréed. The best part of Posole is all of the fun toppings: shredded cabbage, green onions, cilantro, limes, radishes and of course Tapatio (Mexican hot sauce sold in a bottle, I even keep a large bottle in my fridge in Italy that I carefully pack in my suitcase, it’s THAT important!)

It was delicious then and it’s delicious now! I am also happy to report that it is very easy to make a Keto Version, all you need to do is remove the Hominy (a type of corn used in many Mexican dishes). This soup has always been Gluten Free but I wouldn’t recommend a vegetarian version.

Don’t let the step of pureeing the reconstituted chili’s scare you off, this is the basis for many delicious Mexican dishes like Enchilada sauce, Huevos Rancheros and it makes an awesome authentic salsa when you add cilantro and onion. So jump right in there and don’t be afraid! Annie, this Pasole Recipe is for you!

Pasole (Mexican Soup)

Ingredients

1 pork butt or shoulder
1 Tablespoon olive oil for frying
10 cups of water
10 dried red Chili’s (available at Mexican Grocery Stores, I use California chili’s)
1 large onion
4 cloves of garlic
1 teaspoon cumin
2 teaspoons salt
1/4 teaspoon oregano
1 large can of Hominy (a type Of Mexican Corn available at Mexican Stores, omit for Keto)

Toppings

1/4 head of cabbage
1 bunch green onions
1 bunch cilantro
4 limes
1 bunch radishes
Tapatio Hot Sauce

Instructions

Cut the pork up into bite size cubes removing the fatty pieces. Brown over medium high heat until the meat is brown on all sides. Add 1 teaspoon salt and 1/2 teaspoon cumin to the meat and stir to coat.
Add the water and bring to a boil. Cook the meat on simmer (low boil) for 2 hours or until the meat is fork tender.
Place the chili’s in a separate pan and cover with water, cook over high heat. Quarter the onion and add to the pan along with the pealed garlic, it does not need to be chopped. Add 1 teaspoon of salt and 1/2 teaspoon of cumin, keep it on a low boil for 15 minutes or until the chili’s and onion are tender.
Allow the chili’s to cool a bit, remove the stems and then place them, the onions and water in a blender and blend until smooth
Pour mixture into a strainer over the pan and stir until the seeds and skins are removed from the liquid below.
Add the smooth chili to the pan of stewing pork, add salt to taste
When the meat is fork tender it is ready to eat!
add all of your toppings at the time of serving.