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The Little Ferraro Kitchen

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Home » Matzo Ball Pozole

Matzo Ball Pozole

by Samantha · 9 Comments

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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

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

Matzo Ball Pozole via LittleFerraroKitchen.com

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 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!

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Matzo Ball Pozole

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.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Jewish, Mexican
Keyword: matzo ball posole, pozole
Servings: 8 servings
Calories: 375kcal
Author: Samantha Ferraro

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 Tb sofrito optional (Click HERE for recipe)
  • 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

  • 1/2 cup matzo meal
  • 1/4 cup masa
  • 2 eggs
  • 1/4 cup sparkling water
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 tsp lime zest
  • Salt and pepper to taste

Toppings

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

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 1/2 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: 375kcal | Carbohydrates: 50g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 541mg | Potassium: 813mg | Fiber: 14g | Sugar: 12g | Vitamin A: 6587IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 4mg

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Dinner, Jewish Recipes, Latin + South American Recipes, Soups Tagged With: Hanukkah

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Comments

  1. mila furman says

    November 19, 2015 at 10:24 am

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

    Reply

Trackbacks

  1. 17 Latin Soups You Should Make This Winter – LCNN1 says:
    February 3, 2017 at 1:47 pm

    […] 8. Matzo Ball Pozole Get the recipe: matzo ball pozole […]

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  2. 25 Passover Recipes To Make For Your Seder - YZY shopping says:
    March 23, 2018 at 11:02 am

    […] Jewish and Mexican flavors collide in this unique take on matzoh ball soup. Shredded chicken, hominy, black beans, and matzoh balls are simmered in a spicy broth made with onion, garlic, and chile sauce. Get the recipe. […]

    Reply
  3. 25 Passover Recipes To Make For Your Seder – ViralPace says:
    March 23, 2018 at 11:26 am

    […] Little Ferraro Kitchen / Via littleferrarokitchen.com […]

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  4. 25 Passover Recipes To Make For Your Seder | Today's Viral Info says:
    March 23, 2018 at 1:28 pm

    […] Jewish and Mexican flavors collide in this unique take on matzoh ball soup. Shredded chicken, hominy, black beans, and matzoh balls are simmered in a spicy broth made with onion, garlic, and chile sauce. Get the recipe. […]

    Reply
  5. HolidayFun.co says:
    March 23, 2018 at 1:58 pm

    […] Jewish and Mexican flavors collide in this unique take on matzoh ball soup. Shredded chicken, hominy, black beans, and matzoh balls are simmered in a spicy broth made with onion, garlic, and chile sauce. Get the recipe. […]

    Reply
  6. 10 Recipes to Make Throughout Passover – TrendsGirl says:
    March 23, 2018 at 3:53 pm

    […] Check out the recipe here! […]

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  7. 25 Passover Recipes To Make For Your Seder | TrendyTechToday says:
    March 23, 2018 at 5:36 pm

    […] Jewish and Mexican flavors collide in this unique take on matzoh ball soup. Shredded chicken, hominy, black beans, and matzoh balls are simmered in a spicy broth made with onion, garlic, and chile sauce. Get the recipe. […]

    Reply
  8. Southwestern Sorta-Cobb Salad, and Some Thoughts on Fusion Cuisine | Grad School Girl Eats says:
    July 7, 2019 at 7:20 am

    […] Sangria, Fiesta Latkes, and Chicken Tortilla Kugel. Jamie Keller’s Kosher Feiojado. Or this Matzo Ball Pozole, a Mexican-Jewish mash-up that looks delicious, or these Brisket Empanadas. There’s also this […]

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