Mexican Pork Pozole (30 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Pozole is a vibrant and comforting soup that is deeply rooted in Mexican cuisine. This traditional dish is typically made with hominy, tender chunks of meat (usually pork), and an array of aromatic spices and herbs. Pozole is known for its rich and flavorful broth, which is simmered for hours to develop its complex taste. Topped with fresh garnishes such as shredded cabbage, diced onions, radishes, and lime juice, it offers a delightful balance of textures and flavors. While traditional pozole often requires long hours of cooking, this recipe provides a quick and convenient method to enjoy this beloved Mexican dish in just 30 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound boneless pork shoulder, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 cans (15 ounces each) hominy, drained and rinsed
  • 1 can (10 ounces) diced tomatoes with green chilies
  • For garnish: shredded cabbage, diced onions, chopped radishes, lime wedges, chopped cilantro

Instructions

  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5 minutes.
  2. Stir in the minced garlic, cumin, oregano, chili powder, salt, and pepper. Cook for an additional minute until the spices are fragrant.
  3. Pour in the chicken broth, hominy, and diced tomatoes with green chilies. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
  4. While the pozole is simmering, prepare the garnishes. Shred the cabbage, dice the onions, chop the radishes, and cut the lime into wedges. Set aside.
  5. Once the pozole is ready, taste and adjust the seasoning as desired. Ladle the soup into bowls and top with shredded cabbage, diced onions, chopped radishes, a squeeze of lime juice, and a sprinkle of chopped cilantro. Serve hot.

Notes

For a smoky kick, you can add a chipotle pepper in adobo sauce or a sprinkle of smoked paprika to the broth.  If you prefer a thicker consistency, try blending a small portion of the pozole and stir it back into the pot. Additionally, you can customize the toppings according to your taste with things like avocado slices, crumbled queso fresco, or a dollop of Mexican crema. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 12g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 30g
  • Cholesterol: 75mg

Pair this with...

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Mexican Refried Beans

Start by sautéing onions and garlic in a bit of lard or vegetable oil until soft. Add pre-cooked beans (canned works too!), mashing them while they fry. Season with a dash of cumin, salt, and maybe a pinch of chili powder for some kick. Once they're beautifully creamy and slightly caramelized, transfer them to a serving dish. The final touch? A generous sprinkle of shredded cheese on top – think cheddar, Monterey Jack, or queso fresco – which will melt into gooey perfection from the beans' warmth.

For Tomorrow's Dinner

Black Bean Soup (30-35 Minutes)

Cheesy Baked Asparagus and Leeks (30 Minutes)

Bow Tie Beef Tips (55 Minutes)

Sun Dried Tomato and Spinach Orzo with Shrimp (30 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!