Mexican Pork Pozole (30 Minutes)

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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.

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

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