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A steaming bowl of traditional pozole soup garnished with radish and lime.

How to Grow Pozole

This hearty and flavorful pozole features tender pork, hominy, and a rich broth, making it a perfect meal for a crowd. It's surprisingly easy to make and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 107 ounce white hominy drained and rinsed
  • 4 pounds boneless pork shoulder (Boston butt) cut into 2-inch cubes
  • 1 tablespoon olive oil
  • 2 large yellow onions
  • 8 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 8 cups chicken broth
  • 28 ounce diced tomatoes undrained
  • 4 ounce mild green chilies undrained
  • Salt to taste
  • freshly ground black pepper to taste
Toppings (Optional)
  • Shredded cabbage
  • Radishes thinly sliced
  • Avocado diced
  • Cilantro chopped
  • Lime wedges
  • Tortilla chips or tostadas

Equipment

  • Large pot
  • Dutch oven

Method
 

Cooking Steps
  1. Heat olive oil in a large pot and brown pork cubes on all sides; remove and set aside.
  2. Sauté onions for 5 minutes, then stir in garlic, cumin, oregano, smoked paprika, and cayenne pepper for 1 minute until fragrant.
  3. Return pork to the pot, add chicken broth, diced tomatoes, and green chilies; bring to a boil, then simmer covered for 2-3 hours until pork is tender.
  4. Stir in hominy and simmer for 30 minutes to meld the flavors.
  5. Ladle hot pozole into bowls and serve with desired toppings.

Notes

For richer flavor, roast the pork shoulder before browning. Adjust cayenne pepper to your spice preference. Pozole is excellent when made ahead; flavors deepen overnight.