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!
What Is Pozole Mexican Soup?
Pozole Mexican Soup is a traditional festive dish.
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
Delicious traditional pozole soup made the way Nana has served for generations. This family favorite recipe is served during the holiday season.
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
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.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 844Total Fat: 59gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 245mgSodium: 1068mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 65g
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.
In a hurry? I have you covered with instructions to make this same Mexican soup with hominy in an Instant Pot!
You also might like this beef cabbage soup!
Please Pin On Your Pinterest Soup Board!
Stephanie
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
Sandra Shaffer
Not dumb at all! Yes, pork shoulder is the same pork shoulder blade roast.
Jennifer
I always use pork chops. I feel like the bones add to the flavor of the broth.
Sandra Shaffer
I’ll have to try that next time! The bones sure will add flavor.
Maria
Real pozoles is made from:
Pork meat
The spine (the bone gives a lot of the flavor)
Pig feet
The skin
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.
Sandra Shaffer
Hi Maria, Thanks for stopping by. Did you have a question about the recipe? Did you try this version? ~Sandra
Mike Yarmish
I am in totally love in soups in overall and this one looks perfect. Maybe little bit spicy for me, but we will see.
Sandra Shaffer
Hi Mike, you can adjust the spices and add more as you see fit. Enjoy!
Jerri Dyke
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?
Sandra Shaffer
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.
Jessica
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.
Sandra Shaffer
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!
Brina
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.
Chelsea
What kind of hominy do you suggest ?
Sandra Shaffer
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!
Michelle
Just clarifying regular chili powder or ancho chili powder please?
Thank you!
Michelle
Sandra Shaffer
Either works fine. I always have regular chili in powder on hand, so that’s what I use most times.
Jennifer Barker
Curious if this could be made with leftover pork roast? How would I adjust the recipe for it? Thank you.
Sandra Shaffer
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.
Jackie
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 🙂
Sandra Shaffer
Those chili variations will be delicious, Jackie! Enjoy this Mexican soup!
Kimberly
Made this tonight and it was amazing! My husband and mother in law loved it! Also my 1 and 2 year old. Thanks!!!
Sandra Shaffer
This makes me smile to be MIL approved and kid approved 🙂 Thank you for your comment!
Christina
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?
Sandra Shaffer
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
Jeana
Hi, about how much water should be left after boiling the meat and before adding in the Chile sauce? Thanks!
Sandra Shaffer
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.
Kitty
Can and how to store? I was thinking we want to freeze it and defrost and eat another time.
Sandra Shaffer
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.
Janet
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.
Sandra Shaffer
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!
Doug Rapp
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.
Sandra Shaffer
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.
Megan
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…
Sandra Shaffer
Browning the pork is a great idea. Thanks for stopping by Megan!
Stephanie
Can I make this recipe with chicken and still be the same process? Or will the water not be good?
Sandra Shaffer
This will taste good with chicken too. You won’t cooking it as long as you cook pork though.
Nicole W
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.
Sandra Shaffer
So glad to hear you are keeping your family’s tradition alive! Thanks for stopping by, Nicole!
Anthony
Has anyone done this recipe with beef? I’m wondering about boiling of meat?
Jeanne
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?
Sandra Shaffer
That’s the way I would convert this to a slow cooked meal! Hope you love it.
Jolie Denham
Hi Sandra,
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??
Sandra Shaffer
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!
Jolie Denham
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!!
Sandra Shaffer
Ooooh, thanks for letting us know that beef was just as delicious as pork! I need to try it myself.
Michelle
Hi Sandra,
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!
Sandra Shaffer
Thanks so much for letting me know, Michelle. You truly made my day 🙂
Marisol Lopez
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.
Sandra Shaffer
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.
Maggie Unzueta
This dish looks incredibly good. I wish it were on my plate!
Bobi
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!
Sandra Shaffer
Hi Bobi! Just chili, not the blend is what I was referring to. Hope you enjoy this dish!
Carrie Heckerman
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.
Sandra Shaffer
40 minutes! That’s awesome. So good to know. I love my IP!
Letha Hansen
Perfect, thank you.
Graham Denny
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
Mellisa
If I cut the recipe in half would it still taste the same?
Sandra Shaffer
Yes. It will still be delicious!
Maria
Hi. Could you please help me what chili powder to use?
Sandra Shaffer
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/
Malina
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!
Malina
I meant red chile sauce not choke lol!
Sandra Shaffer
Lol! I shred the meat when tender then add the sauce so the flavor gets on every piece of meat. Save me some 🙂
Sarah Delp
What if mine turned out too spicy? Any ideas how to tame it?
Sandra Shaffer
A couple of tricks is to dilute the broth with broth. Serve with sour cream will also help as well. Hope this helps!
Jen
I can’t find the Las palmas sauce would their enchilada sauce work?
Sandra Shaffer
Hi Jen! Oh, bummer. It won’t be the same. 🙁
Yvette
Hi. I’ve always tried to make posole using the pepper pods. Always a disaster. Can’t wait to try this method looks delicious.
Sandra Shaffer
This recipe is so delicious and worth the wait! Hope you love it!
Yvette
I made this today, it was very good loved it, thanks for sharing the recipe, this one is a keeper.
Sandra Shaffer
Super! Thank you for letting me know 🙂
Nicole
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 ?
Sandra Shaffer
Yes leave the water that you have been cooking the meat in and add the sauce. Enjoy!
Cynthia
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.
Sandra Shaffer
Now I want to cook a batch myself…again! 🙂
Jenn
How did you do it in a crock or?
Lennie T.
I don’t have a Dutch oven, would a big pot work jus as well?
Sandra Shaffer
Hi Lennie! Absolutely! Have a great day 🙂
Lennie
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.
Sandra Shaffer
I have not tried this in a crockpot, but I bet it’ll turn out fantastic!
Tammy
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 ?
Sandra Shaffer
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.
Sarah Sawyer
Hi! Could this be made the same way with chicken?
Sandra Shaffer
Hi Sarah! It wont take as long to cook, but I think it’ll work. Ive never tried it!
Virgie
I did it with chicken and pork separate and equally delicious
Virgie
Ps half the time to cook with chicken
Sandra Shaffer
Thanks, Virgie! I bet it’s delicious with chicken 🙂
Alexus
Do I leave the water/pork to boil 3 hours or turn it down to low?
Sandra Shaffer
Yes, Alexus that is the correct method! Yum!
Sara
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!
Virgie
Do I leave the Dutch oven uncovered and also do I rinse the hominy before putting in?
Sandra Shaffer
Yes to both questions. Cook uncovered and rinse the hominy. Yum!
Sandra Shaffer
Sorry Virgie for the late reply. I usually wash the hominy, but it isn’t necessary.
Raymund
Four words, “The perfect comfort dish”
Sandra Shaffer
I have to agree 🙂
Kay | Thekaysaga
This sounds great! I can’t wait to make it.
Kristi
I have never heard of Pozole before. Soups are definitely one of my favorite foods.
Sandra Shaffer
Pozole is so rich and flavorful! Add it to you menu to try!
Bam's Kitchen
My hubby would also love this meal as he is a huge hominy fan. Love all the fresh toppings on this gorgeous soup!
[email protected]/wp
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!
Emily @ Recipes to Nourish
Oh yum! My husband would LOVE this! Such a beautiful meal.