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Delicious Authentic Mexican Pozole Recipe

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This Delicious Authentic Mexican Pozole Recipe will be a huge hit in your home. A wonderful Mexican family recipe that has been passed down to me and I’ now sharing with you!
This Delicious Authentic Mexican Pozole Recipe will be a huge hit in your home. A wonderful Mexican family recipe that has been passed down to me and I' now sharing with you!

 

Mexican Pozole is synonymous in our home with holidays. Ever since I was little I remember my grandfather cooking it on Christmas Eve to be served alongside of Tamales. It was something that we enjoyed eating so much because of how special the dish was. You didn’t get Pozole every day,it was reserved for special occasions. So when you smelled it in the air or saw the fixins set up on the table we all use to get so excited. As an adult this was one of those dishes I wanted to carry on to my family. Because my grandfather died when I was 18 I never asked him for the recipe, thankfully one of my uncles still makes if every holiday and so I grabbed the recipe when I first got married so that I could make it in our home and now I’m bringing the Authentic Mexican Pozole Recipe to you guys for your enjoyment.

Pozole in essence is a stew that can be made to your liking. The basic stew is just basics of pork,hominy and lots of flavors. What you put into it makes the soup unique and delicious. (Although some people are purist and just like it on it’s own) There are different types of pozole you will find in Mexico from Red to green. Mine is the basic one which I do add some Ancho chile to the end but it’s all optional since I have little kids that aren’t big into spicy.  So without further ado, enjoy! Buen Provecho!

Ingredient
1 1⁄2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1⁄2 teaspoon black pepper
1 teaspoon cayenne
1 tablespoon salt
1 teaspoon oregano
4 cups canned white hominy, drained and rinsed- I buy the large can I think it’s like 105 oz.
3-4 Cups of Chicken broth
3 -5 cups pork broth, from cooking pork shoulder
salt to taste
Fixings

For Red Sauce to be used at the end
3 whole ancho chilies, seeded and stemmed  (see below for recipe)
1 Clove of garlic
1/4 Cup of onion
Salt + pepper to taste

Fixings that are always served with are:.
lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.

 

Place the meat in a large saucepan and cover with  water and add a dash of salt.
Add 1/2  of the chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

Remove meat and broth, reserving both.

Add the remaining ingredients, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth. You may need to add about 2-4 cups of Chicken broth as well. To create the soup feel.n

pozole recipe
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
I usually just leave it cooking until everything is pretty tender. It may take up to 1-1/2 hours for it to be ready to eat after the pork has been cooked.

It’s not that difficult today and is really just something that takes a while to make.

It’s such a delicious dish you will love!

pozole 2

 

For Red Sauce

You will probably find the ancho chillies in dried form in plastic bags at store. Once ancho chilies are soft from boiling (approx 15-20minutes)  then blend with 1 1/2cups of water,garlic and onions. Add Salt and pepper to taste. Blend this thin. I always add 1/4 of a cup of this mixture to the Pozole for taste. Once it’s done make sure and put in a bowl so it can be added to pozole.

pozole 3

Everyone Eats pozole differently. My family does something NO  ONE ELSE DOES, but my kids and husband love this and have adopted this as well and that’s to add some Mexican Mayo to it as well. (about a table spoon) Yeah this is not a lean meal. However, it’s so delicious and such comfort food.

Add a side of warm corn tortillas and You’ll be in heaven.

Enjoy!

[mpprecipe-recipe:3]

 

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15 Comments

  • Reply Grab This Extensive List of Soups For A Cold Night

    […] Authentic Mexican Pozole […]

    November 8, 2018 at 12:16 pm
  • Reply Sherryn Frigon

    I add tomatillos to mine. Love it.

    September 25, 2018 at 8:43 pm
  • Reply Leslie

    Hi! I think I made this before and it was yummy so I am doing it again! I have one question – I am a bit confused on the order of the spices, can you clarify which spices and when to add the “remaining spices” – I wasn’t sure what was left to add because in the water while cooking the pork we add the cumin, 1/2 of onion, 2 cloves of garlic, pepper (I added the black, but cayenne is mentioned as well), and oregano. Is this correct? The remaining ingredients are 1 tsp. cayenne, 1/2 of an onion, 1 T of oil, and 1 T of salt. THen the hominy and broths. Is this correct? Thank you!

    February 18, 2018 at 2:51 pm
    • Reply ConservaMom

      Yes! That would be the Cayenne and oils and all that stuff. I should fix that wording to the rest of ingredients. It’s always hard writing a recipe you make so much especially when it’s something that is passed down verbally to you from your grandparents.lol This is such a delicious recipe and perfect for winter chill 😀 Enjoy!

      February 19, 2018 at 8:56 am
  • Reply Manda

    Thank you for sharing this recipe! The photo looked so good I had to try it. I’ve now made this several times, though I don’t quite follow the recipe exactly because I like to wing it. Delicious! Sorry I’m only now just getting on to comment 😬.

    January 15, 2018 at 10:48 am
  • Reply Georgeann

    Pozole is one of my favorite fall recipes. I make a hearty stock using both chicken and pork with onions and garlic to taste. The add ins after cooking are shredded cabbage (we lived in Guadalajara),onions, radishes and of course a squeeze of lime (makes a world of difference). I also like my pozole spicy so I use Matouk’s hot pepper sauce and crushed chiltepin chiles because I like it very spicy!

    January 5, 2018 at 8:59 am
  • Reply Anna Mitchell

    This looks so yummy!

    October 31, 2017 at 4:46 pm
  • Reply Sohair

    Never had this before but would like to make it

    August 24, 2017 at 9:14 pm
  • Reply ellen beck

    I like the way this looks and sounds. I actually love hominy but there arent a whole lot of recipes I have found using it. This would be a great addition to winter time meals.

    May 8, 2017 at 9:58 pm
  • Reply Wanda Tracey

    This Mexican Pozole is very appealing and I am anxious to give it a try as I have never had it.Thank you for the great recipe that looks so delicious.

    April 22, 2017 at 10:52 pm
  • Reply Jerry Marquardt

    The Delicious Authentic Mexican Pozole Recipe looks astounding. I cannot wait to taste your special recipe. I thank you so much for the directions on this delicious treat.

    February 6, 2017 at 10:19 pm
  • Reply lisa

    I had never heard of this. I like trying authentic Mexican dishes. At fast food places, the food is good, but the not the real thing. I’m not a garlic eater so would probably cut back on that.

    January 29, 2017 at 10:52 am
  • Reply Sandra Caballero

    I love pozole. I make them in green and red. So delicious.

    January 20, 2017 at 12:45 am
  • Reply shannon fowler

    This looks so amazing. Im not a huge fan of soups, but this one I would definitely enjoy.

    January 17, 2017 at 12:13 am
  • Reply Sandra Frizzle

    I’m going to have to try this!

    January 16, 2017 at 5:23 am
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