Oil-free • Low-SOS • Serves 4 • About 40 minutes
Ingredients
- 1 cup dry soy curls
- 1 can (25 oz) hominy, drained and rinsed
- 6 cups water or low-sodium vegetable broth
- 1 pozole bomb
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 tsp dried Mexican oregano
- ½ tsp ground cumin (optional)
- 1 bay leaf
- 1–2 tbsp fresh lime juice
Toppings:
- Shredded cabbage
- Sliced radishes
- Diced white onion
- Fresh cilantro
- Lime wedges
- Extra oregano or chile flakes, optional
Instructions
1. Rehydrate soy curls. Cover with hot water for 10 minutes. Drain, squeeze gently, and cut into shorter strips.
2. Cook onion and garlic. In a large pot, cook with 2–3 tablespoons of water for 4–5 minutes, stirring occasionally.
3. Make the broth. Add the pozole bomb, water or broth, hominy, oregano, cumin, and bay leaf. Bring to a gentle boil.
4. Simmer. Reduce heat and simmer for 15–20 minutes, following the pozole bomb package directions if needed.
5. Add soy curls. Stir in the soy curls and simmer another 8–10 minutes.
6. Finish. Remove the bay leaf. Add lime juice to taste.
7. Serve. Garnish each bowl with cabbage, radishes, onion, cilantro, oregano, and lime juice.
Tips
- For a thicker broth, blend ½ cup of the cooked hominy with a little broth and stir it back into the pot.
- For deeper flavor, let the soup rest for 10 minutes before serving.
- For low-SOS cooking, check the pozole bomb’s sodium content and use no-salt-added broth or water.
- Add more water if the broth becomes too concentrated.