• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Dinner Recipes

Matzo Ball Pozole

Published: Nov 16, 2015 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 3 Comments

Jump to Recipe

A Latin fusion on the traditional matzo ball soup, matzo ball pozole has masa-matzo balls in a hearty stew with hominy and dried chiles.

Matzo Ball Pozole via LittleFerraroKitchen.com

A Blend of Cultures

Yes yes, you read that right...matzo ball pozole! A gorgeous blend of cultures, flavors, spices and cuisines.

It's funny when people ask me "where I'm from" because it often ends in a long over extended explanation of my background. I've learned to edit it a bit and just say the basics, but even the main subject gets raised eyebrows and questionable looks. The words Hawaii and New York are always followed by "How and why", and then I continue, the same story, each time, different company.

But after every explanation, I always think to myself how darn lucky I am. How blessed I am. How incredible fortunate I have been to be exposed to vast cultures, different religions and happy to say where I'm from. Yes it's different, not the norm, but I just love it that way.

Matzo Ball Pozole via LittleFerraroKitchen.com

Matzo Ball Posole

This matzo ball pozole is quite easy and full of bold flavors. Once you try pozole you'll never look back. Kosher eaters, make sure it doesn't have pork but either way the dried chiles and crisp cool cabbage topping will win your heart over, every single time.

The stew is already full of hearty bites with hominy and beans, then the addition of comforting matzo balls blends it all together. And these aren't you mama's matzo balls, not that I would ever turn those away...never ever.

Matzo Ball Pozole via LittleFerraroKitchen.com

Matzo Balls with a Twist: Masa-Matzo Balls

Now you can make these matzo balls either of 2 ways.

One, keep them simple, classic and use your favorite matzo ball recipe. Or....break out of the matzo ball box and try out this twist.

I split the amount of matzo meal with fine masa (the same masa you would use to make homemade corn tortillas) and flavored them with smoked paprika and lime zest.

Though, a word of caution, the masa will make the matzo balls a bit more dense and not as light and fluffy as you may prefer. If not, just use matzo meal and go to town!

Matzo Ball Pozole

Samantha Ferraro

LittleFerraroKitchen.com

A Latin fusion on the traditional matzo ball soup, matzo ball pozole has masa-matzo balls in a hearty stew with hominy and dried chiles.
5 from 4 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine Jewish, Mexican
Servings 8 servings
Calories 375 kcal

Ingredients
 
 

Stock

  • 2 lbs chicken I sued 4 thighs and 2 chicken breasts
  • 1 yellow onion cut in quarters
  • 1 garlic bulb cut in half
  • 2 bay leaves
  • Water
  • 2 tablespoons sofrito optional
  • 1 19 oz cans hominy drained and rinsed
  • 1 15 oz can black beans
  • Chile Sauce
  • 5 dried ancho chiles seeds and stem removed
  • 5 dried guajillo chiles seeds and stem removed
  • 1 yellow onion roughly chopped
  • 3 garlic cloves
  • Few sprigs of fresh oregano
  • Olive oil for drizzling
  • Reserved water from soaked chiles

Matzo Ball

  • ½ cup matzo meal
  • ¼ cup masa
  • 2 eggs
  • ¼ cup sparkling water
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 teaspoon lime zest
  • Salt and pepper to taste

Toppings

  • Cabbage sliced
  • Tortilla chips
  • Avocado
  • Lime wedges
  • Sliced radishes
  • Fresh oregano and/or cilantro

Instructions
 

  • In a large soup pot, add chicken pieces, quartered onion, garlic, bay leaves, salt and pepper. Cover everything with water and allow to simmer until chicken is cooked through and tender. As water begins to evaporate, add hot water to keep the broth at the same amount and use a ladel to skim any foam at the top of the stock.
  • While stock is cooking, make the chile sauce. Cut open your dried chile's and remove all the seeds and stems. Soak the chiles in warm water for at least 30 minutes to soften.
  • When chiles are soft, add them to your blender (or food processor) with the rest of the chile ingredients; the onion, garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about ½ cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.
  • When stock is done and chicken is cooked through, remove chicken to cutting board and shred or cut into small pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to chicken stock and stir together. Then add the hominy, black beans and shredded chicken. Taste for seasoning and continue cooking for another 30 minutes to blend flavors together and soften beans.
  • While soup is simmering, bring another small pot of water to a boil for the matzo balls.
  • In a bowl add matzo meal, masa, eggs, sparkling water, grapeseed oil, paprika, lime zest and salt and pepper. Mix everything together and place in fridge to set for about 20 minutes.
  • When matzo mixture is ready, it will not be as "lose" as when you first mixed, but will be a little firmer. With wet hands, roll the matzo balls lightly between your palms, about the size of a golf ball.
  • Add matzo balls to simmering water, a few at a time and cook until they float to the top. Once done, add them to the finished soup or store separately.
  • Serve pozole with matzo balls and garnish with cabbage, radish and lime.

Notes

For leftovers, store the matzo balls separate from the soup to last longer.

Nutrition

Calories: 375kcalCarbohydrates: 50gProtein: 20gFat: 12gSaturated Fat: 3gCholesterol: 82mgSodium: 541mgPotassium: 813mgFiber: 14gSugar: 12gVitamin A: 6587IUVitamin C: 14mgCalcium: 62mgIron: 4mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Flavorful Weeknight Dinner Recipes

  • This salmon shawarma salad is full of bold flavors with a spiced salmon filet on top of bright greens.
    Salmon Shawarma Salad
  • Classic loco moco with hamburger patty, white rice and decadent mushroom gravy.
    Loco Moco with Mushroom Gravy
  • Citrus adobo tacos with guacamole and lime.
    Citrus Adobo Chicken Tacos
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. Magdalene Viken says

    April 20, 2024 at 7:10 am

    Just found your page. I'm wanting to subscribe to a recipe mailing list but haven't located a place for that.

    Reply
    • Samantha Ferraro says

      April 20, 2024 at 8:35 am

      Hello Magdalene, I have enrolled you, Please look in your email to accept the signup, the sign up is on the bottom of my page under "Sign Up". Thanks for following me, Samantha.

      Reply
  2. mila furman says

    November 19, 2015 at 10:24 am

    5 stars
    OMG this looks absolutely FANTASTIC!!!! So creative!!! I am def going to have to give this a shot!

    Reply
5 from 4 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.