This Delicious Authentic Mexican Pozole Recipe will be a huge hit in your home. A wonderful Mexican family recipe that has been passed down to me and I’m now sharing with you!
Mexican Pozole is synonymous in our home with holidays. Ever since I was little I remember my grandfather cooking it on Christmas Eve to be served alongside of Tamales. It was something that we enjoyed eating so much because of how special the dish was. You didn’t get Pozole every day,it was reserved for special occasions.
So when you smelled it in the air or saw the fixins set up on the table we all use to get so excited. As an adult this was one of those dishes I wanted to carry on to my family. Because my grandfather died when I was 18 I never asked him for the recipe, thankfully one of my uncles still makes if every holiday and so I grabbed the recipe when I first got married so that I could make it in our home and now I’m bringing the Authentic Mexican Pozole Recipe to you guys for your enjoyment serve them with these delicious Authentic Mexican Beef Tamales
What is pozole?
Pozole in essence is a stew that can be made to your liking. The basic stew is made of pork, hominy and and spices and herbs. This soup takes about 2-3 hours to make but once finished the taste is heaven on Earth. What you put into it makes the soup unique and delicious. (Although some people are purist and just like it on it’s own)
There are different types of pozole you will find in Mexico from Red to green. Mine is the basic one which I do add some Ancho chile to the end but it’s all optional since I have little kids that aren’t big into spicy. So without further ado, enjoy! Buen Provecho!
What you’ll need to make Pozole:
1 1⁄2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon salt
1⁄2 teaspoon black pepper
2 tablespoons oil
a teaspoon (1) cayenne
1 teaspoon oregano
4 cups canned white hominy, drained and rinsed- I buy the large can I think it’s like 105 oz.
3-4 Cups of Chicken broth
3 -5 cups pork broth, from cooking pork shoulder
salt to taste
Fixings
For Red Sauce to be used at the end
3 whole ancho chilies, seeded and stemmed (see below for recipe)
1 Clove of garlic
1/4 Cup of onion
Salt + pepper to taste
Fixings that are always served with are:.
lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
How to make Authentic Mexican Pozole
Place the meat in a large saucepan and cover with water and add a dash of salt.
Add 1/2 of the chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both.
Add the remaining ingredients, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth. You may need to add about 2-4 cups of Chicken broth as well. To create the soup feel.n
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
I usually just leave it cooking until everything is pretty tender. It may take up to 1-1/2 hours for it to be ready to eat after the pork has been cooked.
It’s not that difficult today and is really just something that takes a while to make.
It’s such a delicious dish you will love!
How to make Ancho sauce for Pozole
You will probably find the ancho chillies in dried form in plastic bags at store. Once ancho chilies are soft from boiling (approx 15-20minutes) then blend with 1 1/2cups of water,garlic and onions. Add Salt and pepper to taste. Blend this thin. I always add 1/4 of a cup of this mixture to the Pozole for taste. Once it’s done make sure and put in a bowl so it can be added to pozole.
How to serve pozole
Finally, Everyone Eats pozole differently. My family does something NO ONE ELSE DOES, but my kids and husband love this and have adopted this as well and that’s to add some Mexican Mayo to it as well. (about a table spoon) Yeah this is not a lean meal. However, it’s so delicious and such comfort food.
Add a side of warm corn tortillas and You’ll be in heaven.
Enjoy!
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 45 minutes
Total Time: 2 hours 5 minutes
Mexican Pozole is delicious comfort food. A Soup made of pork broth, pork chunks, hominy and an array of flavors this soup is food for the soul. Check out my family recipe for Mexican Pozole.
Ingredients
- 1 1⁄2 lbs pork shoulder
- 2 garlic cloves, peeled
- 1 tablespoon cumin powder
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons oil
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 4 cups canned white hominy, drained and rinsed- I buy the large can I think it's like 105 oz.
- 3-4 Cups of Chicken broth
- 3 -5 cups pork broth, from cooking pork shoulder
- salt to taste
- Fixings
- For Red Sauce to be used at the end
- 3 whole ancho chilies, seeded and stemmed (see below for recipe)- If you can't find those you can substitute with California chiles. These are both milder chiles. If you want it spicier you can use a spicier chile.
- 1 Clove of garlic
- 1/4 Cup of onion
- Salt + pepper to taste
- Fixings that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
Instructions
Place the Pork in a large saucepan and cover with water and add a dash of salt.
Add 1/2 of the chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat from the broth add the rest of the ingredients including the hominy.
Cut the reserved pork into 1 inch cubes and add to the pan.
You may need to add about 2-4 cups of Chicken broth as well.
To create the soup feel.
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
I usually just leave it cooking until everything is pretty tender. It may take up to 1-1/2 hours for it to be ready to eat after the pork has been cooked.
Finally add your fixings and you're ready to enjoy this delicious meal.
For the Red Sauce:
You will probably find the ancho chillies (you can also use California Chiles) in dried form in plastic bags at store. Soak them in a bowl of water (covered completely with water) for about an hour+ They will rehydrate. Add them to a pot of water (chiles should be covered in water)
Boil the chiles for about 15-20 minutes. They will be soft. Blend with 1 1/2 cups of water, garlic and onions. Add Salt and pepper to taste. Blend this thin. I always add 1/4 of a cup of this mixture to the Pozole for taste.
\
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
7Serving Size:
1
Amount Per Serving:Calories: 587Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 114mgSodium: 4169mgCarbohydrates: 33gFiber: 5gSugar: 11gProtein: 43g
Approximate amount depending on how much water and broth you end up using but will make around this amount possibly more
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
Looking for a delicious dessert that goes wonderful with this meal? Check out my Easy Cuban Flan Recipe.
