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Easy Pork Pozole combines pork shoulder, hominy, and a medley of spices to create a warm and hearty soup that captures the essence of traditional Mexican cooking.
Serve with an assortment of garnishes, which will soon become a family favorite!
Pork Pozole Recipe
Traditionally Pork Pozole is served during the holiday season (often on Christmas Eve) in Mexico when family and friends gather.
This pork and hominy stew comes together to create a comfort food like no other.
Serve with various garnishes tailored to suit, from more heat to a side of avocado. The options are infinite!
Using pork shoulder in pozole lends a new level of versatility to the recipe.
The chunks of tender, marbleized pork provide both protein and flavor.
Our Easy Pork Pozole has simplified steps to follow and enough garnish options to make everyone happy.
Prepare the soup and set the table with hot sauce, sliced radishes, avocado, cilantro, and limes, to name a few.
Are you afraid you will find yourself with leftovers?
Pork Pozole can be frozen for up to three months, thawed, and reheated without compromising taste.
Thaw overnight in the fridge and warm over low heat on the stovetop.
Give this crowd-pleasing meal a try and create a new tradition for your next gathering.
- Boneless pork shoulder
- White onion
- White hominy
- Chipotle peppers in adobo sauce
- Fire roasted tomatoes
- Olive oil
- Seasoning: salt, garlic, bay leaves, dried oregano, cumin, ancho chile powder, cloves
- Garnishes: hot sauce, shredded cheese, red pepper flakes, red radishes, cilantro, avocados, cabbage, onion, limes, tortilla chips
- To save time, use dried versions of the pepper ingredients.
- Make ahead and allow flavors to magnify overnight in the refrigerator.
- Offer a variety of garnishes to customize each bowl of pozole.
How to make pork pozole
The first step to starting pork pozole is heating up the stock pot.
Fill a large (10-12 quart) stockpot with approximately 5 quarts of water and heat to a boil.
In a separate large saute pan, heat 1-2 tablespoons of olive oil. Make sure to coat the bottom of the pan evenly.
Cut pork shoulder into 1-inch cubes and toss with salt.
Place pork in a heated saute pan and brown. Stir often to keep from sticking to the pan.
As the pork shoulder browns, add in onion and garlic. Cook for an additional minute.
Transfer the pork to the large stockpot of boiling water.
Make sure to scrape the garlic and onions from the saute pan and add to the stockpot for additional flavor.
Add canned hominy, bay leaves, oregano, cumin, and salt to the stock pot.
Bring to a simmer on medium-high heat. Skim off any foam and then reduce heat, and cook for 15 minutes.
Blend in chile powder, chipotle peppers, cloves and tomatoes.
Cover and simmer for 2-3 hours until pork is completely tender.
As the soup is simmering, prepare garnishes.
Garnish and serve!
Allow each person to top their bowl with cabbage, avocado or any other garnishes they prefer.
What kind of pork meat for pozole?
Our recipe calls for boneless pork shoulder.
This cut is fall-apart tender, bursting with flavor, and easy to find at the local meat counter.
Can you use pork loin for pozole?
Yes, pork loin or even pork tenderloin both make good substitutes for pork shoulder in pozole.
The advantage the pork shoulder holds over the loin is the additional marbling of the meat and flavor.
Can I use pork shoulder for pozole?
Pork shoulder is the preferred cut of pork for our pozole recipe.
The tenderness and marbling of the shoulder enhance the texture and taste of the meat for the soup.
The pork shoulder isn’t just famous for pulled pork, try it today in our pork pozole, and you will learn just how versatile the cut can be.
What is pork pozole?
Pork pozole is a rather brothy soup that consists of pork shoulder, a variety of peppers (chilies), and hominy corn.
Traditionally, this can be a complex recipe with the preparation of peppers, but we have created a simplified version.
Whether you traditionally prepare your peppers or use our simplified recipe, the pozole is served with various add-ins or garnishes.
All options are cabbage, thinly sliced radishes, avocados, cilantro, onions, lime wedges, cheese, and tortilla chips.
The customizations of pork pozole are as unique as each family member’s, making this dish popular to create when hosting a large gathering.
When is pozole traditionally served?
Pozole is a special dish, and in the category of family favorite.
It is often for large gatherings.
Pozole is often served in Mexico on holidays such as Christmas, New Year, and other family-centered celebrations.
Other recipes to try
This quick and easy Mexican Pork Shoulder Blade Steak recipe combines pork steaks with a medley of spices and salsa.
Easy Pork Pozole
- 4 pounds boneless pork shoulder cut into 1 inch cubes
- 1 Tablespoon salt
- 1 large white onion sliced
- 8 cloves garlic chopped
- 2 Tablespoon Olive oil
- 2 (25 ounce) cans white hominy, rinsed and drained
- 3 bay leaves
- 1 Tablespoon dried oregano Mexican oregano if available
- 1 teaspoon cumin ground
- 2 teaspoons ancho chile powder
- 4 chipotle peppers in adobo sauce (stems and seeds removed)
- 2 whole cloves
- 1 (14.5 ounce) jar fire roasted tomatoes with juice
- hot sauce
- shredded cheese
- red pepper flakes
- 1 bunch red radishes thinly sliced
- 1 bunch fresh cilantro chopped
- 2 avocados chopped
- ½ small cabbage thinly sliced
- ½ white onion chopped
- 4 limes quartered
- tortilla chips
- Fill a large (10-12 quart) stockpot with approximately 5 quarts of water and heat to a boil.
- In a separate large saute pan, heat 1-2 tablespoon of olive oil. Make sure to evenly coat the bottom of the pan.
- Cut pork shoulder into 1 inch cubes, toss with salt.
- Place pork in heated saute pan and brown. Stir often to keep from sticking to the pan.
- As the pork shoulder browns add in onion and garlic. Cook for additional minute.
- Transfer the pork into the large stockpot of boiling water. Scrape garlic and onions from saute pan, add to stockpot for additional flavor.
- Add canned hominy, bay leaves, oregano, cumin, and salt to the stock pot.
- Bring to a simmer on medium-high heat. Skim off any foam and then reduce heat, cook for 15 minutes.
- Blend in chile powder, chipotle peppers, cloves and tomatoes.
- Cover and simmer for 2-3 hours until pork is completely tender.
- As soup is simmering, prepare garnishes.