Mexican Pork Pozole Soup (15 Minutes + Slow Cook Time)

Print

Print Recipe

This dish is a beloved cornerstone of Mexican cuisine, celebrated for its vibrant flavors and heartiness. It combines tender pork, hominy corn, and a rich, aromatic broth seasoned with a blend of traditional spices. Topped with fresh shredded lettuce and radish, it’s a burst of freshness and texture that beautifully complements the savory broth. What sets this pozole apart is its balance of robust flavors and the ease with which you can prepare it. In no time, you’ll have a steaming bowl of this Mexican classic ready to enjoy.

Ingredients

Units Scale
  • 1 pound boneless pork shoulder, cut into chunks
  • 2 cans (25 ounces each) hominy corn, drained and rinsed
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 bay leaf
  • Salt and pepper to taste
  • 8 cups chicken or pork broth
  • 2 tablespoons vegetable oil
  • Toppings: Shredded lettuce, sliced radishes, lime wedges, chopped cilantro, sliced jalapeños

Instructions

  1. In a large pot, heat the vegetable oil over medium-high heat. Add the pork chunks and brown them on all sides, about 5 minutes. Remove the pork from the pot and set it aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until they become fragrant and translucent.
  3. Return the browned pork to the pot. Add the dried oregano, ground cumin, chili powder, bay leaf, salt, and pepper. Stir well to coat the pork and spices.
  4. Pour in the chicken or pork broth, ensuring the pork is fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the pork becomes tender.
  5. About 30 minutes before serving, add the drained hominy corn to the pot. Continue to simmer until the corn is heated through and tender.
  6. Taste and adjust the seasoning if needed. Remove the bay leaf.
  7. Serve the Mexican Pork Pozole Soup hot, garnished with shredded lettuce, sliced radishes, lime wedges, chopped cilantro, and sliced jalapeños.

Notes

If possible, do try to include hominy adds a unique texture and flavor. If you can’t find canned hominy, you can use dried hominy, but it will require soaking and longer cooking times. Feel free to adjust the chili powder and jalapeños to control the heat level to your preference. You can also get creative with your toppings! Other great choices include diced avocado, crumbled queso fresco, or tortilla strips. 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

Find it online: https://www.heresyourdinner.com/mexican-pork-pozole-soup-15-minutes-slow-cook-time/