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’s Pozole Mexican Soup?
Pozole Mexican Soup is similar to menudo except without the tripe
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 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 recipe 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 are easy to find in any grocery store!
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. 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!
- 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.
Amount Per Serving:Calories: 844 Total Fat: 59g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 32g Cholesterol: 245mg Sodium: 1068mg Carbohydrates: 10g Fiber: 2g Sugar: 3g Protein: 65g
Have you tried green chile pozole? Give this Chile Verde Pork Pozole a try!