Recipesbible

Soup Dishes Cooking Time : 2 hours 30 minutes Recipe Servings : 6–8 Recipe Dificult : easy 0.00

Mexican Pozole Recipe | Traditional Hominy & Pork Soup

0 likes 0 reviews 26 views

Mexican Pozole is a traditional and comforting soup made with tender pork, hominy, garlic, onions, and flavorful Mexican spices. This hearty dish is especially popular during family gatherings, holidays, and celebrations throughout Mexico. The rich broth is infused with dried red chilies and aromatic seasonings, creating a warm, savory, and mildly spicy flavor. Pozole is traditionally served with fresh toppings such as shredded cabbage, radishes, onion, cilantro, lime, and oregano, allowing everyone to customize their bowl. This satisfying Mexican soup is perfect for lunch, dinner, and festive occasions.

Cooking Method

Place the pork, quartered onion, garlic, bay leaves, and 8 cups of water or broth in a large pot.
Bring to a boil, then reduce the heat and simmer for 1½ hours, skimming any foam from the surface.
Meanwhile, place the dried guajillo and ancho chilies in hot water and soak for 15–20 minutes, until softened.
Blend the softened chilies with 1 cup of their soaking water, cumin, oregano, and a garlic clove until smooth.
Strain the chili sauce through a fine-mesh sieve to remove the tough skin and seeds.
Remove the onion and bay leaves from the pork broth. Add the drained hominy and prepared chili sauce.
Simmer for another 30–40 minutes, until the pork is very tender and the flavors are well combined.
Season with salt and adjust the consistency with additional broth or water if needed.
Serve hot in large bowls with shredded cabbage, radishes, onion, cilantro, lime, and oregano.
Enjoy immediately with your favorite Mexican toppings.

List Ingredients Buy Products

Add ingredients to a shopping list Scale this recipe (members) Work out nutrition (members)

Pork shoulder – 2 lb (900 g), cut into chunks ,, White hominy – 2 cans (about 30 oz / 850 g), drained ,, Onion – 1 large, quartered ,, Garlic – 5 cloves

Water or chicken broth – 8 cups (1.9 L) ,, Dried guajillo chilies – 4, seeded ,, Dried ancho chilies – 2, seeded

Cumin – 1 tsp ,, Dried oregano – 1 tsp

Bay leaves – 2 ,, Salt – 1½ tsp, or to taste

Garnishes : Diced onion ,, Lime wedges

Garnishes : Shredded cabbage ,, Radishes, thinly sliced ,, Fresh cilantro, chopped

Garnishes : Dried oregano ,, Sliced avocado (optional)

No valid video found.