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Pozole (Mexican Pork and Hominy Soup)

An easy-to-make version of the traditional Mexican soup. Garnished with shredded cabbage, radishes, jalapenos, onions, cheese, cilantro, lime, and hot sauce.

Pozole (Mexican Pork and Hominy Soup)

5 from 1 vote
Recipe by Jennifer Course: DinnerCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

1

hour 
Cooking time

3

hours 

30

minutes
Calories

653

kcal

An easy-to-make version of the traditional Mexican soup. Garnished with shredded cabbage, radishes, jalapenos, onions, cheese, cilantro, lime, and hot sauce.

Ingredients

  • 6 lbs boneless pork stew meat, trimmed, cut into 3/4th inch cubes (bite size)

  • 2 tbsp vegetable oil, divided.

  • pork seasoning

  • pepper

  • 8-10 garlic cloves, minced

  • 1 large white onion, chopped

  • 2 jalapenos, seeded and diced

  • 1 can – 10 oz diced tomatoes with green chilies (I use Rotel)

  • 2 cans – 4 oz each diced mild green chilies

  • 8 cans – 14.5 oz each beef broth

  • 1 can – 10 oz La Victoria mild red enchilada sauce

  • 1 can – 108 oz hominy (drained and rinsed)

  • 2 tsp dried oregano

  • 1-1/2 tsp salt

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 tsp sugar

  • 1/2 tsp cayenne pepper

  • 1/8 tsp ground cloves

  • 2 bay leaves

  • 2 tsp Knorr granulated beef bouillon

  • 1 bunch of cilantro

  • 1 lime, juiced

  • Garnish
  • tortilla chips

  • shredded cabbage

  • thinly sliced radishes

  • jalapeno slices

  • diced white onion

  • Monterey jack cheese

  • lime wedges

  • cilantro

  • Mexican hot sauce (such as Tapatio)

Directions

  • Heat one tbsp. oil in a large soup pot. (12 qt)
  • Season pork with pepper and pork seasoning.
  • Add pork to pot in two batches, cook until browned.
  • Remove each batch to a plate with a slotted spoon.
  • Drain pot, wipe out.
  • Add 1 tbsp. oil to pot.
  • Cook onion until soft. (about 5 minutes)
  • Add garlic, cook 1 more minute.
  • Stir in green chilies, jalapenos, all spices except beef bouillon.
  • Add bay leaves.
  • Cook one more minute.
  • Add in beef broth, diced tomatoes w/ green chilies, and enchilada sauce.
  • Stir in tsp. of sugar, 2 tsp. of granulated beef bouillon, and some black pepper. (to taste)
  • Add pork back into pot.
  • Bring to a boil, reduce heat to simmer.
  • Cover and simmer for 1 hour.
  • Add in hominy. (I usually don’t use the whole can, I use about 3/4ths)
  • Cook another 1-1/2 to 2 hours, leaving lid slightly ajar. (or until pork is very tender)
  • Add in cilantro and lime juice at the end of cooking time.
  • Serve with garnishes of your choice.

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Nutrition Facts

12 servings per container

Serving Size1 servings


  • Amount Per ServingCalories653
  • % Daily Value *
  • Total Fat 15.3g 24%
    • Saturated Fat 4.1g 21%
  • Cholesterol 166mg 56%
  • Sodium 2112mg 88%
  • Potassium 35mg 1%
  • Total Carbohydrate 55g 19%
    • Dietary Fiber 12.3g 50%
    • Sugars 14g
  • Protein 71.2g 143%

  • Calcium 6%
  • Iron 35%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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