Home » Recipes » Soup
Posted bySandra Shaffer on Updated on
102 Comments
Jump to Recipe Jump to Video Print Recipe
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!
Table of Contents
What Is Pozole Mexican Soup?
Pozole Mexican Soup is a traditional festive dish.
Wikipedia
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 pozolewas 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 meldtogether, 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 cookingwould 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 ourselvesuntil 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 powderand 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 eachbowl with a combination of garnishes like onion, radish, and shreddedcabbage 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.
4.58 from 242 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Keyword: pork, soup, stew
Prep Time: 20 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 20 minutes minutes
Servings: 8 -10
Calories: 844kcal
Author: Sandra Shaffer
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.
Video
Nutrition
Serving: 1g | Calories: 844kcal | Carbohydrates: 10g | Protein: 65g | Fat: 59g | Saturated Fat: 21g | Polyunsaturated Fat: 32g | Cholesterol: 245mg | Sodium: 1068mg | Fiber: 2g | Sugar: 3g
Disclaimer
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!
