How to Make a Mexican Pozole

Pozole is a pre-Columbian soup and was originally made in Mexico. It is a nutritious recipe and can easily be made at home.

Prep time: 15 min
Cook time: 1 hrs 10 min
Yield: 10 servings
Utensils: Cooking pots, Utility knife, Saucepan, Soup bowls

Pork shoulder: 1½ lbs
Peeled garlic: 2 cloves
Chopped garlic: 2 cloves
Cumin powder: 1 tsp
Black pepper: ½ tsp
Cayenne: ½ teaspoon
California chilli powder: ½ tsp
Salt: 1 tsp
Oregano: ¼ tsp
Canned white hominy (Drained and rinsed): 4 cups
Pork broth (from cooking pork shoulder): 3 -5 cups
Canned diced green chillies (optional): 1 cup
Fresh, chopped jalapenos (optional): 2 pieces
Seeded and stemmed ancho chillies (optional): 3 pieces


  • 1

    Start by preparing the ingredients you will need to make the Mexican pozole. You will have to prepare and then chop one average sized onion and peel 4 garlic cloves (chop 2 of the peeled garlic cloves). Green chillies and jalapenos are two optional ingredients. If you plan on using them, you will need to chop 2 whole fresh jalapenos and 3 whole, seeded and stemmed ancho chillies.

    Make sure you use a separate small pot for boiling ancho chillies. Finally, drain and rinse 4 cups of canned white hominy and move on to the cooking part of the recipe.

  • 2

    Place 1½ lbs of pork shoulder in a large saucepan. Add enough water into the saucepan to cover the meat. Add and mix only a pinch of salt in the water.

  • 3

    Now add one half of the chopped onion, 2 cloves of garlic that you peeled, ½ tsp black pepper, 1 tsp cumin powder and ¼ tsp oregano to the saucepan and stir with a spatula.

  • 4

    Place the saucepan over a stove lit at medium heat until the contents of the saucepan come to a boil. You will need to skim off any foam that appears during this step.

  • 5

    When contents of the saucepan come to a boil, reduce the heat, cover the saucepan and simmer for 45 minutes.

  • 6

    Remove and reserve both meat and broth from the saucepan. Sauté other half of the chopped onion and chopped garlic cloves in oil until the ingredients turn translucent. Add all other spices and stir the contents for about a minute to ensure that a uniform mixture is formed.

  • 7

    With a sharp utility knife, cut pork that you reserved in the previous step into 1 inch cubes and add them to the saucepan.

  • 8

    Add canned hominy, pork broth and the optional ingredients if desired i.e. green chillies and jalapenos.

  • 9

    Cover and simmer for 45 to 60 minutes. The aim is to make the meat and hominy tender. You may want to cook for an additional 60 minutes if you want to blend chillies and onions into the broth.

  • 10

    Finally, degrease and serve Mexican pozole in soup bowls.

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