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.

Top 3 pozole recipe recipes from across the web

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30-Minute Pozole Recipe

Chicken Pozole Rojo

Chicken Pozole Rojo

Top 3 pozole recipe recipes from across the web

The most viewed pozole recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Pozole Recipe

Chicken Pozole Rojo

Chicken Pozole Rojo

The most viewed pozole recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine