Pozole Recipe

This pozole recipe is made with pork, hominy and Mexican chilies. It is loaded in flavor and quite easy to make. It is a very satisfying soup.

Pozole is a Mexican soup that is made with pork or chicken. The meat simmers for 3 hours so it is very tender when you are ready to eat it. You will be boiling Mexican ancho, guajillo and arbol chilies for this recipe. Once they are softened they will be blended into a paste with some garlic, cumin and some of the liquid they cook in. It is of utmost importance that you pass the paste through a sieve while adding it to the broth. If you don’t you will end up with little pieces of hard chili skin that will ruin your soup and will stick to your palate.

The chili arbol is spicy so you can omit if you prefer to eat a milder soup. However, if you do not mind the heat the arbol will add much to this delicious soup.

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You will want to garnish your soup before you eat it. You can use cabbage, lettuce, tomatoes, white onion, avocado, radish, limes and pepitas (pumpkin seeds).

This is what you are going to need for this exquisite pozole recipe:

Serves eight
2 pounds pork loin or pork shoulder – cut into large cubes
½ a large onion – peeled
1 whole head of garlic – cut a thin piece of the top off
2 bay leaves
2 chili Ancho
4 chili Guajillo
3 chili arbol
1 TBS dried oregano
1 – 29 oz. can of white hominy – drained and rinsed
3 large garlic cloves
1 TBS ground cumin
1 ½ cup of the chili soaking liquid – strained

Finely sliced cabbage or lettuce
Finely sliced radishes
Quartered limes
Toasted pumpkin seeds (pepitas)
Small cubes of avocado
Finely cubed tomatoes
Very finely chopped white onion

Place the cubed pork into a pot and cover it with water – about 2 inches on top of the pork. Add the onion, garlic and bay leaves and season with salt. Bring it to a simmer and cook for about 2 hours. Add more water if you see that it is drying up. Discard the onion, garlic and bay leaves after it is done and remove the pork from the pot. Allow it to cool down and shred it into big pieces. Do not discard the broth!

Stem and seed the chilies as best you can. Place them in a small pot with water and boil them for about 5 to 8 minutes – on medium heat. The chilies will bop up until they are hydrated. Simply push them down into the water until they stop floating to the surface. Save 1 ½ cups of the cooking liquid and strain it, set it aside.

Place the softened chilies in a blender with 3 garlic cloves, the cumin and the reserved liquid they cooked in (strained). Blend until you have a uniform paste.

Add the hominy to the broth and strain in the chilies. Do not skip this step or you will have little pieces of skin in your soup that will ruin it and stick to your palate. Mix well, season with salt to taste and add the oregano. Return the shredded pork to the soup, mix and taste for salt again (adjust if you need to) and simmer soup for another hour.

Serve your soup with the garnishes you prefer. Make sure to squeeze a little lime in it to enhance the flavor. Enjoy!

Soup no garnish – CALORIES 345.72; FAT 12.53 grs (sat 3.71; mono 4.71; poly 1.78); PROTEIN 34.41 grs ; FIBER 5.01 grs; CARBS 22.16 grs; CHOLESTEROL 95.25 mg; IRON 3.33 mg; SODIUM 1009.43 mg; CALCIUM 66.84 mg

Print the Pork Pozole Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • April 10, 2015

    rich hiltz

    you say to now add the oregano or ( chino ) how much do you add & how much does the recipe make

  • April 14, 2015


    Hi Rich!
    Thank you for bringing this to my attention. I have corrected the ingredients. You need 1 TBS of oregano. This recipe will feed eight people. I appreciate you stopping by.
    Mary Ann