Pozole
Dive into a bowl of rich tradition: Pozole perfection awaits!
This flavorful Mexican stew is a symphony of tender pork, hominy, and warming spices. Our recipe unlocks the secrets to creating an authentic pozole that’s both comforting and bursting with flavor. 🇲🇽
Ready to embark on a culinary adventure? Head over to the full recipe and let’s get cooking!
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- Prep Time: Overnight (10-12 hours)
- Cook Time: 3-4 hours
- Total Time: 16 hours
- Yield: 24+ servings 1x
- Category: Soup
Ingredients
Scale
- 5 lb pork (shoulder or butt)
- 2 large cans tomato sauce
- 1 large can hominy with juice
- water to fill stock pot to 3/4 full
- 1 chopped onion
- 2–3 chicken bouillon cubes
- 1 can chopped green chiles
- 2–4 bay leaves
- red pepper flakes to taste
- 1 1/2 tsp each: minced garlic, salt, pepper, oregano & cajun seasoning – to taste
Instructions
- Cook your pork the night prior in a crock pot on low, or in the oven at 300 degrees. Separate/shred and put into a large stock pot or back into your crock pot & then add in all other ingredients listed.
- Cook 3-4 hours. Serve into bowls. Top with shredded cheddar cheese, sour cream, chopped onion, shredded lettuce, tortilla chips and lime slices to squeeze juice on top. (Other optional toppings: radishes, avocado)
Notes
- If you want to make the pozole spicier add a few dried chile de árbol along with the guajillo and ancho chiles which are not spicy at all.
- This makes a large crock pot full. Great as leftovers – if starts to get too “thick” – just add in water!
Keywords: Pozole, Soup, Crockpot, Pork, Mexican
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