Nana’s Pozole Mexican Soup With Video
Pozole Mexican Soup with pork and hominy is a family favorite dish and often served during the holidays! Tried and true original from Nana herself!
Table of Contents
What Is Pozole Mexican Soup?
I’m so proud to share this pozole 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 made with the same soup 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.
Be patient. This pozole recipe takes time, but worth the effort!
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, which you can easy by enjoying some Slow Cooker Winter Sangria!
Not only does this posole soup 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.
POZOLE RECPE FROM NANA
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!
INGREDIENTS FOR POZOLE
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. All these ingredients are available year round at your grocery store.
If you happen to have access to Latin groceries you will find everything there. Just make sure you pick up red chili sauce NOT enchilada sauce.
This is what you will need:
- Pork shoulder, cut in large chunks
- Spices; bay leaf, salt and garlic, red chili powder, cumin
- Red chile sauce (Las Palmas) NOT Enchilada sauce
- White hominy
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!
Have you tried green chile pozole? Give this Chile Verde Pork Pozole a try!
Nana’s Pozole Mexican Soup
- 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
- Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
- 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.
- 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).
- Add hominy and cook for an additional 1/2 hour to 40 minutes.
- Taste and add additional salt if needed.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Is pork shoulder the same thing as pork shoulder blade roast? Probably a dumb question but I want it to taste how it’s suppose to. Thanks so much
Not dumb at all! Yes, pork shoulder is the same pork shoulder blade roast.
I always use pork chops. I feel like the bones add to the flavor of the broth.
I’ll have to try that next time! The bones sure will add flavor.
Real pozoles is made from:
The spine (the bone gives a lot of the flavor)
The pigs head
In Jalisco you will find it with all of the above plus the hominy, some places will make it white with no chile.
menudo is made with beef tripe & is not called pozole. Menudo is a breakfast dish.
Hi Maria, Thanks for stopping by. Did you have a question about the recipe? Did you try this version? ~Sandra
I am in totally love in soups in overall and this one looks perfect. Maybe little bit spicy for me, but we will see.
Hi Mike, you can adjust the spices and add more as you see fit. Enjoy!
My mother-in-law made pozole which my husband loved. She has been gone for a few years and he asked if I had her recipe. I looked through all of her cookbooks and never found it. When I saw your recipe I decided to try it. Turned out very good. I have a lot for the two of us. Can you freeze it?
Hi Jerri! I’m so glad that you enjoyed this recipe, and you’re so lucky to have leftovers! Yes, pozole can be frozen. Best is used within 3 months.
I have never left a comment before on any recipe or product I’ve bought. This recipe was so off, I felt impelled to say something.
Dont cheap out. Make the chili sauce from scratch or you’re just going to waste your money. I so badly wanted to like this recipe, and it seemed so simple to make.
I spent $40 on ingredients, followed the instructions to the letter and was so completely disappointed with the flavor of the canned Chili sauce I threw the whole batch out. The chili sauce just killed it. Anyone who has had pozole knows that this recipe may look like the real deal but in no way tastes the same. Plus it was so hot, if you dont like extremely spicey food, you’re screwed. Total fail.
Hi Jessica, thousands of readers have had success with this recipe, including my family that make this over and over again. If you would have read the whole post prior to making this pozole all our your concerns would have been answered under the FAQ’s. Hope you give this another try!
My family makes it both ways and I have always preferred Las Palmas. I even use it in making my barbacoa. Everyone has different tastes.
What kind of hominy do you suggest ?
I usually only find one brand of hominy when I go to the grocery store which is Juanita’s. Both white or golden hominy are tasty!
Just clarifying regular chili powder or ancho chili powder please?
Either works fine. I always have regular chili in powder on hand, so that’s what I use most times.
Curious if this could be made with leftover pork roast? How would I adjust the recipe for it? Thank you.
Since the pork is already cooked you could add it just to warm up the meat, so not a long simmer time. I haven’t tried making this that way, but that’s what I would do.
This looks delicious and easy. I like to make mine with Chile guajillo and chile ancho. I’ll be trying this simple recipe though. Thanks 🙂
Those chili variations will be delicious, Jackie! Enjoy this Mexican soup!
Made this tonight and it was amazing! My husband and mother in law loved it! Also my 1 and 2 year old. Thanks!!!
This makes me smile to be MIL approved and kid approved 🙂 Thank you for your comment!
I can’t find the Las Palmas Red Chili Sauce anywhere! All I can find is the small bottles of chili sauce which I’m sure is not the same thing. Do you have any suggestions about a substitute?
Is there a different brand available at your store? If not, then you can make your own red chili sauce. Note that I haven’t tried it myself yet. https://www.epicurious.com/recipes/food/views/red-chile-sauce-chile-colorado-104411
Hi, about how much water should be left after boiling the meat and before adding in the Chile sauce? Thanks!
About 3/4. You want to keep the meat submerged as much as possible while cooking. Evaporation naturally occur and some people don’t add water as it evaporates. It doesn’t need to be exact and you’ll still get great results.
Can and how to store? I was thinking we want to freeze it and defrost and eat another time.
Hi Kitty, I have never tried to freeze pozole mainly because we eat it too quickly, but you can absolutely freeze it for up to three months. Make sure it’s in freezer tight containers.
This posole was great. My husband and son in law love menudo but I don’t like the texture of tripe so I told my husband I’d try to make him posole. This recipe was very easy and wonderful. I actually doubled it and it was eaten in two days. I sent half home with my son in law and kept the other half for our home. Both my son in law and husband, ate this for dinner the first night, breakfast the next morning and then again for dinner. Multiple bowls were consumed at each meal. To say the least it was a total hit. I’ll make it again as they both have asked me to make it again and soon. Lol. My granddaughter was laughing watching her dad and her papa as they both kept smiling as they were eating. The little we were allowed to eat was wonderful. Great recipe, thanks for posting it.
Ahhh, this makes me smile! Nothing better than seeing your family enjoy a home cooked meal. I’m with you, though, not a fan of tripe in menudo, but love the soupy flavor of posole! Thank you for commenting, Janet!
Made this and it was a perfect posole. Been eating mexican food for 72 years here in AZ. and this tastes like I’m south of the border.My wife and friends who never had posole destroyed the whole pot,.couldn’t stop laughing. Nice ,quick authentic dish and I’m afraid I’ll be making several batches over the winter and spring. Easy on the calorie count too.
Hi Doug! Thanks so much for stopping by and letting me know that this posole recipe was a hit! So glad to hear this will be a regular dish at your house.
Tastes amazing! I browned the pork then threw it in the crockpot…I pulled the stock to reduce it and put it back in the crock pot for 45 mins with the last of the ingredients…easy and great flavor…
Browning the pork is a great idea. Thanks for stopping by Megan!
Can I make this recipe with chicken and still be the same process? Or will the water not be good?
This will taste good with chicken too. You won’t cooking it as long as you cook pork though.
I grew up with all my Tia’s making this on Christmas Day. Now grown and I’m moved far from home but decided to give it a go and this tasted just like their soup <3 I even found the same brand chile sauce! Besides the babysitting time it really doesn’t take much or cost much to make and it will be had in my house more often.
So glad to hear you are keeping your family’s tradition alive! Thanks for stopping by, Nicole!
Has anyone done this recipe with beef? I’m wondering about boiling of meat?
I will be doubling the recipe, so using two cans of Chile sauce and I would like to do it in the crock pot. Is it okay to put the pork, Chile sauce and all the remaining ingredients with the exception of the hominy into the crockpot at once and cook on slow all day?
That’s the way I would convert this to a slow cooked meal! Hope you love it.
I have been looking for a good recipe for Pozole. I’m looking forward to trying this one, however, I’m not much of a pork eater. Do you think beef (cubed) would work well?? If so, would I follow the recipe as if I were cooking with pork??
I haven’t tried beef, but I bet it would be fine and yes, cook just like you would beef. You can also try chicken, but that will only take about a half hour to cook. Let me know how it works out!
Hi Sandra, I just finished making this recipe and used beef instead of pork. It was absolutely delicious!!
Thank you so much for sharing this recipe!!
Ooooh, thanks for letting us know that beef was just as delicious as pork! I need to try it myself.
I just wanted to stop by and say thank you for this recipe. I’ve been using Nana’s Pozole recipe for a couple of years now and everyone I serve it to love, love LOVES it!! It’s such an easy recipe but so flavorful and comforting. Thanks for sharing it!
Thanks so much for letting me know, Michelle. You truly made my day 🙂
This recipe tastes NOTHING like actual Mexican pozole. Very disappointed, you need to be more descriptive when it comes to ingredients. The chili powder is NOT it when it comes to pozole. This is a very very white person take on Mexican pozole and it’s so offensive.
Oh, Marisol, READ the ingredients list and if it’s not what you like, then skip it! Sounds pretty simple, right? AND any recipe that I make is a “Mexican take” since both my parents are Mexican.
This dish looks incredibly good. I wish it were on my plate!
I think what Maria and I want to know is, when you say chili powder, do you mean the seasoning used to make chili? The seasoning made up of multiple spices (cumin, oregano, etc)? I’m assuming that’s what you’re talking about. The article you posted uses the word “chili” for both the spice blend as well as a singular chili powder, such as ancho. Chile is for the pepper and chili is for the seasoning blend.
That all being said, I love the simplicity of the recipe and look forward to making it. Thank you for posting!
Hi Bobi! Just chili, not the blend is what I was referring to. Hope you enjoy this dish!
I made this recipe in the Instant Pot tonight. I cooked it for 40 minutes, and it was delicious! Cut the pork into chunks, then sautéed it then just toossd everything in. But it was very spicy for us. If I add less chili powder do you think that will make it less spicy or is it the Las Palmas Chili can.
40 minutes! That’s awesome. So good to know. I love my IP!
Perfect, thank you.
Made this for dinner last night with leftover pork shoulder. Substited corn & black beans for the hominy. Used sriracha sauce for the punch. Wonderfully flavorful, tender. Put this in My Favorites folder because I will definitely be making this again
If I cut the recipe in half would it still taste the same?
Yes. It will still be delicious!
Hi. Could you please help me what chili powder to use?
Hi Maria, I buy my store’s generic brand, Sunny Select. It you are concerned about the heat, this article explains which type might be suited for your palate. https://www.livestrong.com/article/548749-ancho-chili-powder-vs-chili-powder/
Do you cook the meat 3-4 hours then add the red choke sauce or do you cook until the meat is tender, shred then add the red chile sauce whenever the meat is tender? I have my meat boiling now lol!
I meant red chile sauce not choke lol!
Lol! I shred the meat when tender then add the sauce so the flavor gets on every piece of meat. Save me some 🙂
What if mine turned out too spicy? Any ideas how to tame it?
A couple of tricks is to dilute the broth with broth. Serve with sour cream will also help as well. Hope this helps!
I can’t find the Las palmas sauce would their enchilada sauce work?
Hi Jen! Oh, bummer. It won’t be the same. 🙁
Hi. I’ve always tried to make posole using the pepper pods. Always a disaster. Can’t wait to try this method looks delicious.
This recipe is so delicious and worth the wait! Hope you love it!
I made this today, it was very good loved it, thanks for sharing the recipe, this one is a keeper.
Super! Thank you for letting me know 🙂
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 ?
Yes leave the water that you have been cooking the meat in and add the sauce. Enjoy!
It pays to read the other questions prior to asking one! This was my question and thank you. It is super easy and I’m doing the meat in a crock pot then will add everything back in. It already smells amazing.
Now I want to cook a batch myself…again! 🙂
How did you do it in a crock or?
I don’t have a Dutch oven, would a big pot work jus as well?
Hi Lennie! Absolutely! Have a great day 🙂
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.
I have not tried this in a crockpot, but I bet it’ll turn out fantastic!
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 ?
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.
Hi! Could this be made the same way with chicken?
Hi Sarah! It wont take as long to cook, but I think it’ll work. Ive never tried it!
I did it with chicken and pork separate and equally delicious
Ps half the time to cook with chicken
Thanks, Virgie! I bet it’s delicious with chicken 🙂
Do I leave the water/pork to boil 3 hours or turn it down to low?
Yes, Alexus that is the correct method! Yum!
If you cook with chicken instead of pork, it is not pozole. That’s chicken soup lol sorry but posole is cooked with pork. Loved this recipe! Its delicious!
Do I leave the Dutch oven uncovered and also do I rinse the hominy before putting in?
Yes to both questions. Cook uncovered and rinse the hominy. Yum!
Sorry Virgie for the late reply. I usually wash the hominy, but it isn’t necessary.
Four words, “The perfect comfort dish”
I have to agree 🙂
This sounds great! I can’t wait to make it.
I have never heard of Pozole before. Soups are definitely one of my favorite foods.
Pozole is so rich and flavorful! Add it to you menu to try!
My hubby would also love this meal as he is a huge hominy fan. Love all the fresh toppings on this gorgeous soup!
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!
Oh yum! My husband would LOVE this! Such a beautiful meal.