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!

Nana's Posole Mexican Soup in a brown bowl topped with radish slices

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 Mexican Soup with hominy


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!


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!

Pozole Mexican Soup with slices of lime
Authentic Pozole Mexican Soup Recipe

Have you tried green chile pozole?  Give this Chile Verde Pork Pozole a try!

Pozole Mexican Soup Tried and true family recipe from Nana herself! #pozole #soup #Mexican |

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.
4.58 from 242 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Keyword: pork, soup, stew
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 -10
Calories: 844kcal
Author: Sandra Shaffer


  • 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


  • 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.



Serving: 1g | Calories: 844kcal | Carbohydrates: 10g | Protein: 65g | Fat: 59g | Saturated Fat: 21g | Polyunsaturated Fat: 32g | Cholesterol: 245mg | Sodium: 1068mg | Fiber: 2g | Sugar: 3g


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!

Mexican Soup with hominy garnished with beets, red onion and lime wedges.

You also might like this beef cabbage soup!

Simple stovetop beef cabbage soup with a Tex-Mex flair. This low carb meal can be topped with avocado, cotija cheese or crema to make it the ultimate keto meal! #soup# Cabbage #hamburger #lowcarb #ketodiet |

Please Pin On Your Pinterest Soup Board!

Rich and flavorful pozole (Mexican soup) simmered to perfection.  This meal is a family favorite soup that is often shared during the holiday season. #pork #pozole #soup #rojo #Christmas #traditional #thefoodieaffair
Nana's Posole Mexican Soup with pork and hominy. This recipe is a family original often served during the holidays. #posole #soup #Mexican |
Hugs Sandra Signature

Similar Posts

Leave a 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.


  1. 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

        1. 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.

  2. I am in totally love in soups in overall and this one looks perfect. Maybe little bit spicy for me, but we will see.

  3. 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?

  4. 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.

    1. 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!

    2. 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.

  5. 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 🙂

  6. Made this tonight and it was amazing! My husband and mother in law loved it! Also my 1 and 2 year old. Thanks!!!

  7. 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?

    1. 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.

    1. 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.

  8. 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.

    1. 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!

  9. 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.

  10. 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…

  11. 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.

  12. 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?

      1. 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??

        1. 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!

          1. 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!!

  13. 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!

    1. 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.

      1. 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.

  14. 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!

  15. 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.

  16. 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

  17. 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!

  18. Hi. I’ve always tried to make posole using the pepper pods. Always a disaster. Can’t wait to try this method looks delicious.

      1. I made this today, it was very good loved it, thanks for sharing the recipe, this one is a keeper.

      1. 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.

      1. 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.

          1. 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 ?

    1. 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!