pozole recipe

Want to know how to make a Mexican pozole in less than 30 minutes? This authentic pozole recipe combines pozole verde and pozole rojo.

30-Minute Pozole Recipe

olive oil

pork

onion,

sea salt

cumin

coriander

chipotle

smoked paprika

chicken broth

white hominy, drained and rinsed

tomatoes

Sliced radishes, chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime

Heat the olive oil in a large soup...

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the pieces of bite-sized pork and stir...

Add the pieces of bite-sized pork and stir so the pork doesn’t stick to the pot. Cook until browned – about 5-7 minutes.

Remove pork from pan. Leave any liquid in...

Remove pork from pan. Leave any liquid in the pan and add onions. Cook until onions turn to gold, about 5 minutes.

Add salt and spices and cook until fragrant,...

Add salt and spices and cook until fragrant, about 1 minute.

Add chicken broth, hominy, and diced tomatoes. Turn...

Add chicken broth, hominy, and diced tomatoes. Turn up the heat to high and bring pozole soup to a boil.

Add pork back to the pan. Lower heat...

Add pork back to the pan. Lower heat and cover. Cook pozole soup for 10 minutes.

Ladle pozole soup into bowls. Serve at the...

Ladle pozole soup into bowls. Serve at the table with bowls of chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime for garnishing. Encourage everyone to add more garnishes as they eat their pozole!

This Red Chicken Pozole is a comforting dream in a bowl. Filled with spicy chiles, white hominy, and topped with tons of crunchy veggies. This traditional Mexican soup is fancy enough for company and easy enough to serve on a casual weeknight.

Chicken Pozole Rojo

water

chicken breast

onion

garlic

salt (divided)

New Mexico or guajillo chiles (rinsed, stemmed, and seeded)

(15.5-ounce) cans BUSH’S White Hominy (rinsed and drained)

Shredded cabbage

Limes

oregano

In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.

In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.

Shred the chicken into small pieces.

In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.

Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.

Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.

Pozole Rojo is a classic Mexican stew, where pork and hominy simmer in a well seasoned, chili pepper enhanced broth.

Pozole Rojo

cabbage, thinly shredded

yellow or white onion, diced

fresh cilantro, chopped

lime wedges

radishes, thinly sliced

avocado (optional)

warm corn or flour tortillas,

pork shoulder

bay leaves

garlic cloves, divided

chicken bouillon cubes

tsp salt

Tbsp oregano

tsp cumin

tsp pepper

chilis,

ancho chilis,

corn tortillas

white hominy, drained

Bring 12 cups of water, along with 2...

Bring 12 cups of water, along with 2 tsp salt, to a boil in a large soup pot or dutch oven. Add the pork shoulder chunks and neck bones to the boiling water (all the pork should be submerged in the water), and let it simmer. Skim any foam and impurities off the top until you get the clear broth. (This will take about 10-15 minutes.)

Add 10 garlic cloves, mashed to a paste,...

Add 10 garlic cloves, mashed to a paste, to the pot along with 1 quartered onion, oregano, cumin, chicken bouillon, and black pepper. Simmer, covered, for 1.5 hours. Check periodically to make sure pork is submerged under water.

Meanwhile, bring a medium pot of water to...

Meanwhile, bring a medium pot of water to a boil, add chili peppers to the water. Boil for 3-4 minutes. Turn off the heat, and allow chilis to soak for 20-30 minutes.

Place the rehydrated chilis, ¼ onion, 2 large...

Place the rehydrated chilis, ¼ onion, 2 large garlic cloves, ½ teaspoon salt, 2 corn tortillas (torn) and 1½ cups chili soaking broth into a blender or food processor. Puree until very smooth.

Once the pork is tender after simmering, take...

Once the pork is tender after simmering, take it out and shred it into chunks of your desired size. Discard the bones. Remove bay leaves and any onion remnants from the broth.

Add the prepared chili sauce to the broth....

Add the prepared chili sauce to the broth. (We like to strain the sauce through a fine-mesh sieve into the pot for smoother pozole). Add shredded pork back into the pot along with drained hominy, and cook for 30-40 minutes. Taste and adjust the salt or chicken bouillon.

Ladle the pozole into the bowls, making sure...

Ladle the pozole into the bowls, making sure each bowl has both types of pork meat. Top with all the garnishes and serve with with lime wedges and warm corn tortillas or Mexican rice.

This shredded chicken and hominy-based Mexican stew is slow simmered with a salsa verde made with tomatillos, cilantro, and jalapeños giving this soup a beautiful green hue, and the pumpkin seeds add a nutty flavor and creamy texture.

Chicken Pozole Verde

tomatillos (husks removed)

jalapeños or serrano chile peppers (stemmed)

garlic (smashed and peeled)

cilantro leaves

¼ cup pepitas (toasted)

salt

Mexican style hominy (drained)

avocado

Lime wedges

radishes

cilantro

cabbage

Mexican Oregano

Crema Mexicana

Toasted bolillos

Tostadas

In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.

In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt. Cover and blend until smooth.

Salsa Verde:

In a 6-quart caldero place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.

Add cooked onions and garlic from poached chicken to salsa verde and blend until smooth.

Add the shredded chicken, salsa verde, and hominy to the caldero with  broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.

Soup:

I made this recipe for my family and it’s so simple and so good! Everyone absolutely loved it! I think this will become a family favorite especially for fall and winter

This was so easy and we all loved it! So satisfying with the combination of the warm, hearty soup and the fresh crunchy toppings! A keeper, for sure!

I love this recipe! I’ve made it several times and it’s always a big hit - the sure-fire way to have my family come over for dinner is that I’m making a batch of pozole!

Amazing flavor. Fairly easy to make. Being Mexican and learning to cook from my mom, I compare your recipes to hers. It had just enough heat that is not overwhelming. This one is a winner. Thank you. 

Tried this last night for dinner and it was the BOMB!  Got to try it again!  Thank you

I have made this recipe twice now and my family and friends love it! The secret is the salsa verde, I’m even making it by itself to serve with other dishes. I used a food processor for the chicken so it was shredded more finely and helped incorporate into the soup more. Purely an accident! One of my new staples now.

Absolutely delicious. Thank you for providing this platform. I grew up with Pozole but with pork and red chili. My aunt started making a pozole that is similar to this but refused to share the recipe. This definitely blew hers out of the water. Made mine extra spicy. It was perfect. Thank you for the recipe:)

I never thought I could make a posole verde. My grandmother passed away without ever passing down her amazing recipes.  I love how you give a recipe and a video with your recipes it truly helps those of us who struggle at cooking! Can't wait ti try more of your recipes out.

This was very easy to make, it was yummy and it froze well. I froze about half in single-serving containers to enjoy later.  Thank-you for sharing the recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1579913738/qmhkonfiwzaba84avd8m.mp4

Chicken Pozole Verde - This shredded chicken and hominy-based Mexican stew is slow simmered with a salsa verde made with tomatillos, cilantro, and jalapeños giving this soup a beautiful green hue, and the pumpkin seeds add a nutty flavor and creamy texture.

New Mexican Posole is a delicious and comforting soup loaded with chunks of pork and hominy in a smoky, rich broth. The flavors in this traditional Mexican and Southwest soup are out-of-this world and perfect for a cozy homecooked dinner, whether you are serving it at Christmas time or any night of the year.

New Mexican Posole

hominy

10-12 dried red New Mexico chiles ((about 3-4 ounces))

pork pork

black pepper

Tablespoons vegetable oil

garlic (minced)

bay leaf

Tablespoons Mexican oregano

cilantro leaves, diced white onion, and lime wedges (for serving)

Add the dried hominy to a large bowl and cover completely with cold water to soak overnight.

Drain hominy and transfer to a large pot. Cover with water and bring to a boil over medium-high heat. Reduce to medium-low and let simmer for 1 hour or just until the kernels have started to pop. Drain and set aside.

Meanwhile, lightly toast the dried chiles in a cast-iron skillet or dutch oven over medium-high heat until fragrant, about 3-4 minutes, turning occasionally. Remove from the skillet and transfer to a cutting board. Use kitchen shears to cut the chiles open and remove and discard the stems and seeds from the chiles. Transfer the chiles to a medium saucepan and cover with 4 cups of water. Heat to a simmer over medium heat, then simmer for 30 minutes. Transfer the softened chili peppers to a blender and blend into a smooth paste by adding as much of the reserved chili water as needed to get a consistency you like. I use about 1 cup of the soaking water from the chiles until it is about the consistency of a chimichurri sauce or thick milkshake. Set aside. This step can be done 1-2 weeks in advance and stored in the fridge or frozen for up to 3 months in the freezer.

Season the pork with the salt and pepper.

Heat the vegetable oil in a large dutch oven or pot over medium-high heat. Working in batches so as not to crowd the pan, sear the seasoned chunks of meat on all sides until nicely browned but not cooked through. Transfer the meat to a plate and set aside.

Add the onion to the same pot and sautee for 3-4 minutes to soften slightly, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for another 30 seconds.

Return the seared pork to the pot along with the hominy and add the chicken broth, water, bay leaf, and oregano. Bring to a simmer, then cover and cook for 2 1/2 hours, adding water if needed, until the meat is fall-apart tender and the hominy has burst. Skim off any fat or foam from the top of the posole as it cooks.

Stir in 1 cup of the chili puree and let the posole continue to simmer for another 15 minutes. Taste and adjust seasoning with additional salt and pepper or more of the chili puree, as needed.

Serve with diced white onion, fresh cilantro leaves, and lime wedges with corn or flour tortillas on the side for dipping into the posole. Some folks also like to serve queso fresco, thinly sliced green cabbage, thinly sliced radishes, sliced avocado, and Mexican crema for adding to the top of their bowls of posole. Personally I prefer to stick with just onion, cilantro, and lime.

Now I have to go buy some hominy. I wasn't planning on making pozole this weekend but now my taste buds are awake. From this Mexican, your recipe is right on. 
Thank you.

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Top 6 pozole recipe recipes from across the web

The most viewed pozole recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Pozole Recipe

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The most viewed pozole recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine