Pork Pozole

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2 pounds pork shoulder, cut into 2-inch cubes
1 onion, chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 cans (15 ounces each) hominy, drained and rinsed
4 cups chicken broth
Garnishes: chopped fresh cilantro, sliced radishes, lime wedges, diced avocado


1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2.Add the pork cubes to the pot and cook until browned on all sides, about 8 minutes.
3.Stir in the dried oregano, ground cumin, salt, and black pepper.
4.Add the drained and rinsed hominy and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 2-3 hours, until the pork is tender and the flavors have melded together.
5.Serve the pork pozole hot, garnished with chopped fresh cilantro, sliced radishes, lime wedges, and diced avocado.

Hearty and flavorful pork pozole recipe, a Mexican favorite. Create a bowl of warmth with this easy and satisfying dish.

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