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This is my version of the hearty, traditional Mexican soup.


Pork chunks (bite size)


Bay leaf

1 large onion, diced

1 tsp. Spanish smoked Paprika

1 pinch Oregano

1 tsp. Chipotle (powder)

1 16oz can or Juanitas Mexican Hominy

Olive oil

canned Red Kidney Beans

canned Pinto Beans

2 cloves Garlic

½ tbsp crushed roasted Cumin

4 cups boiling water

cup½frozen Yellow corn

Quarter cup chopped Cilantro

pinch Saffron

Salt to taste


In a large pot, put in enough olive oil to coat the bottom. Add and brown the pork pieces, add sliced chorizo. When these are seared, toss in the diced onion, garlic and saute briefly. When onions are translucent, add Smoked Paprika, Cipotle, and roasted Cumin. Saute another minute and add boiling water. Simmer for an hour. Add can of Mexican Hominy and the cans of beans. Simmer for another hour. Add yello corn, Cilantro and a pinch of Saffron. Simmer another 20 minutes.

I like to add a little fresh olive oil before serving

Recipe: Delicious pozol

pozol. Pozole, AKA posole or pozol, is a traditional Mexican soup. Because making it is labor-intensive and time-consuming, it's often a treat for special occasions. Those who grew up with pozole associate it with family and festivities. pozole. (p-zl) n.

Pozole Spanish pronunciation:, is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today the stew is common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish. You can have pozol using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of pozol

  1. It's 2 lb of chicken legs and thigh.
  2. You need 2 lb of pork roast chopped into chunks.
  3. It's 15 of dried japones chiles.
  4. You need 5 of dried California chiles.
  5. It's 5 of dried new mexico chiles.
  6. Prepare 2 clove of garlic.
  7. Prepare 3 tbsp of mexican oregano.
  8. It's 1 of onion cut in quarters.
  9. It's 1 of water to fill pot 3/4 of the way.
  10. Prepare 1 large of can of hominy.
  11. You need 1 of salt to taste.
  12. It's 1 of FOR TOPPINGS.
  13. Prepare 1 of chopped cilantro.
  14. You need 1 of chopped onion.
  15. It's 1 of chopped cabbage.
  16. It's 1 of dried mexican oregano.
  17. Prepare 1 of cut lime wedges to squeeze in your bowl.
  18. You need 1 of salsa de hormiga(recipe on my profile).

Pozole is a soupy and aromatic one-bowl stew from Mexico, usually served to crowds on special occasions and celebrations such as Christmas, weddings, or birthdays. Its main ingredient is nixtamal or hominy - large, dried corn kernels that are pre-cooked in an alkaline solution in order to soften them. A traditional Mexican stew, pozole translates directly to hominy in English. Hominy is most commonly used to make grits.

Pozol step by step

  1. in large pot add meats and onion and water,cook about 3 hrs on medium high till meats are pull apart tender.
  2. in a small sauce pan. place chiles and cover with water and cook till tender and rehydrated.
  3. when the chiles are ready place in blender with water cooked in add garlic and blend on high till very smooth.
  4. add hominy to pot with meats.
  5. add blended salsa into pot with meats.
  6. add oregano, salt to taste.
  7. let cook another hr for a total of 4 hr cooking time.
  8. serve in deep bowl and top with toppings listed as desired.

In this instance, the hominy is drained and cooked alongside the shredded chicken in a red sauce. Pozole is also cooked in a green sauce, like in this pozole verde recipe. variant spelling of posole. : a thick soup chiefly of Mexico and the U. Southwest made with pork, hominy, garlic, and chili. Pozole is basically a cross between a soup and a stew and is popular around the country, especially on events such as Mexican Independence Day and at Christmas, and most people associate it with any large family gathering. Like its red and white cousins, pozole verde is a hearty soup that features hominy corn, oftentimes pork or chicken (although you can easily make a vegetarian version), and a bunch of aromatic garnishes that you can add tableside (I find that tableside customization is a surefire way to get Alicia excited about eating a meal).

Chicken Pozole


  • 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
  • Salt
  • 1 red onion, sliced in half
  • One large 6-pound 9-ounce can (105 ounces) of hominy, drained and rinsed
  • 4 large cloves of garlic, peeled
  • 1 to 2 tablespoons dried oregano (Mexican oregano if you have it)
  • Garnishes
  • 1/4 whole cabbage, thinly sliced
  • 1 tomato, cored, chopped
  • 1 avocado, peeled, chopped
  • 1 red onion, peeled, chopped
  • 1 large bunch cilantro, chopped
  • 1 large bunch watercress, chopped
  • Mexican cheese, Queso Fresco, sliced
  • Several red radishes, thinly sliced
  • 2 limes, cut into wedges
  • Chopped seeded jalapeno or serrano chiles, or other chile peppers
  • Tostadas or tortilla chips


Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer.

Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.

Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones.

Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

Take 4 cups of the hominy (about half of the can), and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender.

Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard.

Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 tablespoons of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls.

Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.

Red Pozole Recipe Ingredients

To Make The Red Chile Paste:

  • DriedChiles: I use dried ancho chiles and dried guajillo chiles for this recipe. You can also use any of these chiles combined with dried chile de arbol. Dried chiles can be found in the international isle of any supermarket.
  • Vegetables: Tomato, onion and fresh garlic.
  • Broth: I prefer chicken broth, but beef broth or vegetable broth can be used.
  • Vinegar: I use apple cider vinegar but white wine vinegar can be used.
  • Spices: Ground cumin.

For The Pozole Soup:

  • Pork Shoulder: I use boneless pork shoulder, also sold under the names “pork butt” and “Boston butt”. You can use bone-in pork shoulder as well. Simply cut off the bone. You can add the bone to the soup for extra flavor.
  • Vegetables: Onions, fresh garlic, canned diced tomatoes and hominy. Hominy is sold canned and can be found in the International aisle of any supermarket.
  • Broth: I use chicken broth. Beef broth can also be used.
  • Oil: I use olive oil, but canola and vegetable oil can also be used.
  • Herbs: Fresh cilantro. If you don’t like cilantro, use fresh parsley.
  • Spices and Seasonings: Dried oregano, bay leaves, ground cumin, sugar, salt and ground black pepper.

Posole Toppings And Mix-Ins:

When it comes to toppings, the more the merrier. Traditionally red pork pozole is topped with crunchy chopped or shredded cabbage and sliced radishes however, here are some topping and mix-in options:

  • Shredded cabbage
  • Thinly Sliced Radishes
  • Fresh Lime Juice
  • Chopped Onions
  • Dried Oregano
  • Chopped Cilantro
  • Hot Sauce
  • Tortilla Chips
  • Sliced Avocado

Recipe Summary

  • 1 dried chile negro (pasilla) soaked in boiling water for 30 minutes, and drained
  • 2 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can beef broth
  • ¾ pound pork tenderloin, cubed
  • ¾ pound skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 2 cups chopped onion
  • 1 ½ teaspoons crushed garlic
  • 1 (4 ounce) can diced green chiles
  • 1 (15 ounce) can white hominy, drained
  • 1 (15 ounce) can yellow hominy, drained
  • 1 bay leaf
  • 2 teaspoons dried Mexican oregano
  • 2 tablespoons ground cumin

Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.

Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.

Recipe Summary

  • 2 ½ pounds skinless, boneless chicken breast halves
  • 4 tablespoons vegetable oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 ½ quarts chicken broth
  • 3 cups water
  • 1 teaspoon crumbled dried oregano
  • 2 teaspoons salt
  • 4 tablespoons chili powder, or to taste
  • 3 cups white hominy, rinsed and drained
  • 10 tostada shells

Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.

Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Red Posole Peppers are Guajillo and Ancho Peppers

  • Heat water. Add pork meat, spare ribs, onion, and garlic. Season with salt when meat is almost done. While cooking, skim the top layer of foam and fat from the pot using a ladle.

  • Remove pork from the broth. Trim excess fat, and remove meat from bones.
  • Using a blender process the peppers , garlic cloves, onion, and oregano.
  • Heat oil in a large skillet over medium-high. Add the dry peppers puree and salt to taste. simmer, about 25 minutes.

  • Using a strainer, add the sauce to the broth. Bring to a boil and add the meat. Stir in white hominy, and season with salt and pepper.

Vegan pozole verde

There are plenty of substitutions you can make if you can’t source the original ingredients

Active time: 40 minutes | Total time: 50 minutes

Makes: 4 servings

Smoky and spicy with the flavours of charred green peppers and freshly toasted cumin, this vegan take on pozole is fresh and filling. From Mother Grains, a cookbook by Los Angeles-based chef Roxana Jullapat, the dish highlights the lightly sweet flavour of hominy, a nixtamalised corn. Jullapat prefers to cook her hominy from dried, but in this version, we’re calling for canned hominy, organic if you can find it, which shaves a day off the prep time. Charring the green peppers and toasting whole cumin seeds gives this soup an incredible depth of flavour. In a pinch, you can use one, 115g can of green chillis in place of the poblanos and jalapeños, and 1½ teaspoons ground cumin, if you don’t want to toast and then grind the whole seeds.

Make ahead: Soup, without garnish, may be made up to 5 days in advance and reheated. You may need to add more water to thin it out.

Storage notes: Leftover soup can be refrigerated for up to 5 days.

Where to buy: Canned organic hominy and canned tomatillos may be found at well-stocked supermarkets, Hispanic shops or online.


1 small jalapeño chilli peppers

1 small yellow onion (about 115g), sliced

½ cup chopped fresh coriander leaves and stems

One (400g) can tomatillos, drained

3 cups water, plus more as needed

One (700g) can hominy, drained

Shredded cabbage, diced avocado, sliced radishes, coriander sprigs and lime wedges, for garnish and serving

Char the peppers: if using a grill, position a rack 5 to 6 inches from the grill and turn it on. Place the poblanos and jalapeños on a baking tray grill until they blister and brown, watching them carefully and turning them with tongs until they are charred all over, but still firm, about 5 minutes on each side. To char them over a gas stove, place them on the stove grates and use long tongs to turn them frequently, until each pepper has charred. Immediately transfer them to a paper bag and fold it up tight – or to a bowl, covered tightly with a plate or with plastic wrap – and allow them to steam for 10 to 15 minutes. Peel and seed the peppers, then roughly chop them.

While the peppers are charring, in a small frying pan over medium heat, lightly toast cumin seeds until fragrant, swirling the pan to prevent them from burning, about 1 minute. Allow them to cool for about 1 minute and then, using a mortar and pestle or spice grinder, grind them into a fine powder.

In a large pot over medium-high heat, heat the olive oil until it shimmers. Add the onion, garlic, coriander and chopped charred peppers and cook until the onion appears translucent, 3 to 5 minutes. Add the tomatillos and cook for about 2 minutes. Add the water and cumin, lower the heat to medium and simmer for about 10 minutes. Remove from the heat.

Using a stick blender, puree until smooth (if using a standing blender, puree in batches as needed to avoid overflow). Return the pot to medium-high heat and add the drained hominy. Simmer for another 10 minutes, then adjust the consistency with more water, if desired, and taste and season with salt, if desired. Serve in bowls and top with shredded cabbage, diced avocado, sliced radishes, coriander sprigs and lime wedges.

Nutrition | Calories: 228 total fat: 8g saturated fat: 1g cholesterol: 0mg sodium: 257mg carbohydrates: 34g dietary fibre: 9g sugars: 13g protein: 7g.

Adapted from Mother Grains: Recipes for the Grain Revolution (Norton, 2021).

Recipe Summary

  • 6 qt. water
  • 1 (3-lb.) whole chicken
  • 1 pound tomatillos, husks removed
  • 2 jalapeño peppers, stemmed
  • 1 medium-size yellow onion, chopped
  • 6 garlic cloves
  • 1 (28-oz.) can crushed tomatoes
  • 1 (29-oz.) can Mexican-style or other canned hominy, drained
  • 2 tablespoons dried Mexican oregano
  • 4 dried bay leaves
  • 2 dried cascabel chiles, stemmed
  • ½ cup hot water
  • 2 teaspoons salt
  • Lime wedges
  • Garnishes: fresh cilantro, sliced radishes, shredded cabbage

Bring 6 qt. of water to a boil over high heat in an 8-qt. stockpot. Remove neck and giblets from chicken. Add chicken, neck, and giblets to boiling water. Return to a boil, and cook 15 minutes. Cover, remove from heat, and let stand 20 minutes. Transfer chicken to a plate, reserving broth in stockpot discard neck and giblets. Cover and chill chicken until cool enough to handle (about 30 minutes).

Meanwhile, combine tomatillos, next 3 ingredients, and 2 1/2 cups reserved broth in a medium saucepan. Bring to rolling boil over medium-high heat, and cook, stirring occasionally, 20 minutes or until garlic is very soft.

Skin, bone, and shred chicken, reserving bones, skin, and any juices. Cover and chill chicken until ready to use. Return skin, bones, and juices to broth in stockpot. Bring to a rolling boil over medium-high heat cook 30 to 45 minutes or until the bones begin to separate. Pour mixture through a fine wire-mesh strainer into a large bowl, discarding solids. Return to pot. Skim fat from broth. Bring broth to a simmer over medium-high heat.

Process tomatillo mixture in a blender or food processor until smooth. Stir into broth. Add crushed tomatoes and next 3 ingredients, stirring until blended bring to boil. Reduce heat to medium-low cover and simmer, stirring occasionally, 1 hour.

Meanwhile, soak chiles in 1/2 cup hot water in a small bowl for 30 minutes. Drain, reserving soaking liquid. Process chiles and 2 to 3 Tbsp. soaking liquid in a blender or food processor until smooth.

Stir 2 tsp. salt and pepper to taste into broth. Pour chile mixture through a fine wire-mesh strainer into broth, discarding solids. Stir in shredded chicken, and simmer 15 minutes. Serve with lime wedges.

Pozole Rojo Recipe (Authentic Mexican Pozole)

Today I’ll be sharing with you an amazing Pozole rojo recipe. Pozole is a delicious Mexican pork soup that will warm you up!

You’ve probably noticed that I’ve been posting a lot of soups and chili recipes lately. I’m trying to get the blog ready for the Fall and Winter seasons so that you have plenty of recipes to choose from.

I hope you have enjoyed them all so far! I think my pozole rojo recipe is one you’ll really enjoy.

Pozole is made with pork and hominy which is a type of corn. It’s delicious anytime of the year but especially during the cold months.

My husband really loves it when I make pozole for him. Surprisingly my kids also enjoyed it. Well they enjoyed the pork pieces that is.

They absolutely refused to eat the hominy and they definitely didn’t want any of the garnishes. Which is sad because I wouldn’t think of eating pozole without lots of cabbage, radishes and lime juice.

I’m all about the garnishes! But at least they ate something. They are so picky!

My amazing husband helped me make this soup. He actually helps me make a lot of the dishes on this blog.

I honestly couldn’t ask for a better husband. Thanks to him I have came to know and love a whole new world of food!

I hope my blog can be a way for you to get know the world of Mexican food as well.

The photo below is one from months ago but I wanted to post it so you could see the soup without all of the garnishes.

Pozole rojo means red posole. It gets it’s color from dried chilies.

Don’t worry it’s not spicy at all. The chilies just add flavor and color.

My recipe makes a lot. If you want you can always halve the recipe.

Whatever you do definitely try this pozole rojo recipe. You won’t regret it!

You should also try out some of my other Mexican soup recipes such as caldo de pollo and sopa de fideo as well!

Watch the video: The Most Iconic Food In Every State. 50 State Favorites (June 2022).