Pozole (Mexican-Style Stew)

image of Pozole (Mexican-Style Stew) recipe

Active Time

30 minutes

Total Time

2 hours, 25 minutes

Serving Size



  • For broth:
  • 1 large yellow onion
  • 1 bone-in pork shoulder (about 2 lb)
  • 2 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • ½ teaspoon dried oregano
  • For soup:
  • 2 (15.5 oz) cans white hominy
  • 2 small jalapeño peppers
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 tablespoon canola oil
  • 2 tablespoons ancho (or regular) chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground red pepper
  • 1 cup canned diced green chilies
  • For serving:
  • 2 limes, for wedges
  • 4 radishes
  • 1 bunch fresh cilantro
  • 2 cups shredded cabbage


  1. Prepare broth. Cut onion in half and place in 4-quart stockpot. Add remaining broth ingredients and pour in enough water to cover; bring to a boil, then reduce heat to medium-low. Skim off any foam that forms on top. Cover and simmer 45 minutes or until pork is 145°F.
  2. Remove pork from pot carefully. Let stand until cool enough to handle, then cut into 1-inch cubes. Strain and reserve broth (discarding solids).
  3. Prepare soup. Drain and rinse hominy. Chop jalapeños, onion, and garlic coarsely, removing membranes and seeds from jalapeños, if desired.
  4. Preheat same stockpot on medium 2–3 minutes. Place oil in pot, then add jalapeños, onions, and garlic. Cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in chili powder, salt, oregano, and red pepper. Cook and stir 1 minute.
  5. Stir pork, hominy, and green chilies into pan. Pour in enough reserved broth to cover (about 4 cups). Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes until pork is tender, skimming off any fat that forms on top, if desired.
  6. Meanwhile, cut limes into 4 wedges each, slice radishes thinly, and chop cilantro coarsely. Divide pozole among serving bowls. Top with cabbage, radishes, and cilantro; serve with lime wedges.

Nutritional Information

Amount per ⅛ recipe serving: Calories 240, Total Fat 12g, Sat Fat 3.5g, Trans Fat 0g, Chol 50mg, Sodium 1360mg, Carb 18g, Fiber 4g, Total Sugars 4g (Incl. 0g Added Sugars), Protein 17g, Vit D 6%, Calc 4%, Iron 10%, Potas 8%