I asked Darya what she was craving this week and she said a Mexican-style soup. I tend to cook a lot of food that’s French and Italian, inspired by my time living abroad in Switzerland, so I was thrilled to turn-up-the-heat and experiment with creating a dish that incorporates roasted peppers, earthy cumin, and slow-cooked pork shoulder.

Ingredients

2 to 3 fresh Anaheim peppers (or Poblano chiles) or 1 4-ounce can diced green chiles (hot)

2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

2 carrots, peeled, chopped

2 teaspoons fine sea salt (cut in half if broth is not low sodium), divided

6 cloves garlic, minced

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon dried oregano

2 32-ounce boxes (8 cups) low-sodium chicken broth

2 pounds pork shoulder, trimmed of fat

1 (15-ounce) can hominy, rinsed and drained (or garbanzo beans)

1 bunch cilantro, chopped

1/2 head red cabbage, sliced, optional

Juice of 1 lime

Optional toppings: avocado, radish, additional cilantro, Cotija or feta, lime wedge, cooked rice

Preparation

Roast the Peppers:

Set a rack on the oven’s highest shelf and preheat the broiler.

Place the peppers on a foil-lined baking sheet and roast under the broiler until blackened on all sides, about 10 to 15 minutes. Rotate every 2 minutes.

Transfer the roasted peppers to a zipper bag and seal to steam for 20 minutes. Peel off the skins, remove seeds, chop, and set aside.

Prepare the Soup:

In a large skillet, heat olive oil over medium-high heat. Add onion, carrots, and 1 teaspoon of salt. Cook until onions soften (about 5 minutes).

Add garlic, cumin, chili powder, oregano. Stir continuously for 1 minute.

Transfer this mixture to a slow cooker. Add chicken broth, pork shoulder, hominy or garbanzo beans, roasted peppers, and the remaining salt (if using low-sodium broth).

Cook on low for 4 hours or until the pork is tender and easily pulls apart with a fork. (Stovetop method: simmer in a soup pot with a lid for a few hours, until pork is tender.)

Finish the Soup:

Before serving, spoon off excess fat if needed. Add sliced cabbage (if using), 3/4 of the cilantro, and lime juice. Cook until cabbage softens.

Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

Serve:

Ladle into bowls. Add desired mix-ins and toppings like cooked rice, avocado, radish, cilantro, cheese, and lime wedges.

Enjoy your delicious Mexican Pozole Soup!

Storage:

Store leftover soup in an airtight container in the fridge for up to 3 days or freeze in individual portions.

This flavorful Pozole Soup is a celebration of summer with roasted peppers, tender pork, and a burst of fresh cilantro. Enjoy the hearty and comforting flavors with your favorite toppings!