Nana’s Pozole Mexican Soup

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Tried and true family recipe from Nana herself! This Pozole Mexican Soup with pork and hominy is a family favorite dish often served during the holidays!

Nana's Posole Mexican Soup #posole #soup #Mexican | thefoodieaffair.com

I’m so proud to share this recipe today!  Have you had pozole before?  It’s a simple Mexican hearty soupy stew made with pork and hominy.  It’s very similar to menudo, which is Is made with the same base with the addition of tripe.

I never liked the texture of tripe, so I always passed on the dish or took the tripe out of my bowl.  I’m not quite sure when I realized that there was another version of the same soup, but pozole was always preferred over menudo.

Pozole Mexican Soup is similar to menudo except without the tripe.

This meal takes about 3-4 hours to make, and not hard to make, but takes some patience to let all the flavors meld together.  Not only does this pozole taste AMAZING, but it was made with love by me and a dear friend that came to visit for the weekend!

Eva and I met through a mutual friend and instantly bonded over our love for cooking, so when we were chatting about our plans we knew cooking would be involved.

Nana's Posole Mexican Soup #posole #soup #Mexican | thefoodieaffair.com

Both of us always remember our abuelitas being the pozole makers.  Neither Eva or I have ever attempted to make the dish ourselves until now!

Have you ever written down a recipe from someone that is describing it by memory?  It’s kind of like giving directions to a destination.  “You’ll see a gas station on the right. Go through two stop signs and then make a left!”  

Eva wrote down her Nana’s recipes exactly as her mother told her, “add water like you add it to beans” and we obediently followed the steps. The results are fantastic!

You’ll love all the flavors in this pozole Mexican soup!

The broth is a combination of chili powder and red chili sauce that is mixed in with a large pot of pork that has simmered for several hours.

You’ll know it’s ready when the meat is tender and breaks into shreds easily when poked with a fork. Top each bowl with a combination of garnishes like onion, radish, and shredded cabbage and dig in!

We did our abuelitas proud!  Stay tuned for a fun cocktail that we enjoyed while this soup was cooking!

Nana's Posole Mexican Soup #posole #soup #Mexican | thefoodieaffair.com

Nana's Pozole Mexican Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 8-10
Ingredients
  • 5-6 pounds of pork shoulder, cut in large chunks
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 tablespoon garlic, minced
  • 1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
  • 1 tablespoon red chili powder
  • 1 teaspoon cumin
  • 2 (29 ounce) white hominy, drained
  • GARNISH - TOPPINGS
  • diced onions
  • Mexican oregano
  • sliced radishes
  • shredded cabbage
  • lemon or lime wedges
Instructions
  1. Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
  2. Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
  3. When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
  4. Add hominy and cook for an additional ½ hour to 40 minutes.
  5. Taste and add additional salt if needed.

Nana's Posole Mexican Soup #posole #soup #Mexican | thefoodieaffair.com

Nana's Pozole Mexican Soup #posole #soup #Mexican | thefoodieaffair.com

Sandra @ The Foodie Affair
 

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25 Comments on Nana’s Pozole Mexican Soup

  1. I live in the Yakima Valley – a valley rich in Mexican culture. I’ve had pozole a number of times, but didn’t realize it was so simple to make your Abuelitas would be proud of you!

  2. avatar
    November 5, 2016

    My hubby would also love this meal as he is a huge hominy fan. Love all the fresh toppings on this gorgeous soup!

  3. avatar
    Kristi says:
    November 5, 2016

    I have never heard of Pozole before. Soups are definitely one of my favorite foods.

    • avatar
      November 6, 2016

      Pozole is so rich and flavorful! Add it to you menu to try!

  4. avatar
    Raymund says:
    December 5, 2016

    Four words, “The perfect comfort dish”

  5. avatar
    Virgie says:
    December 10, 2016

    Do I leave the Dutch oven uncovered and also do I rinse the hominy before putting in?

    • avatar
      December 10, 2016

      Yes to both questions. Cook uncovered and rinse the hominy. Yum!

  6. avatar
    Alexus says:
    December 17, 2016

    Do I leave the water/pork to boil 3 hours or turn it down to low?

  7. avatar
    Sarah Sawyer says:
    January 7, 2017

    Hi! Could this be made the same way with chicken?

    • avatar
      January 7, 2017

      Hi Sarah! It wont take as long to cook, but I think it’ll work. Ive never tried it!

      • avatar
        Virgie says:
        January 7, 2017

        I did it with chicken and pork separate and equally delicious

        • avatar
          Virgie says:
          January 7, 2017

          Ps half the time to cook with chicken

        • avatar
          January 8, 2017

          Thanks, Virgie! I bet it’s delicious with chicken 🙂

  8. avatar
    Lennie T. says:
    January 11, 2017

    I don’t have a Dutch oven, would a big pot work jus as well?

      • avatar
        Lennie says:
        January 11, 2017

        Thank you for your reply. One more question, have you ever merit in a crock pot. Looks like I only have a 4.5 quart pot but a large crockpot.

        • avatar
          January 11, 2017

          I have not tried this in a crockpot, but I bet it’ll turn out fantastic!

          • avatar
            Tammy says:
            January 29, 2017

            Would you do it the same way except add all the ingredients at one time and then just cook on low for 6-7 hours ?

          • avatar
            January 29, 2017

            Hi Tammy, it may take longer to cook in a slow cooker, but I would leave out the hominy until the last hour of cooking.

  9. avatar
    Nicole says:
    February 13, 2017

    Should there be some water left after the boiling of the pork ? And if so do I leave it in there and add the sauce ?

    • avatar
      February 13, 2017

      Yes leave the water that you have been cooking the meat in and add the sauce. Enjoy!

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