Pork Pozole

Image of Lauren Dellabella
Rated 5.0 based on 2 customer reviews
Pork Pozole
Pork Pozole


  • 2 pounds boneless pork shoulder, cut into 2-inch pieces
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 large sweet onion, sliced
  • 3 cloves garlic, sliced
  • 1½ teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • 2 cups chicken broth
  • 1 (14½ ounce) can diced tomatoes
  • 1 (15 ounce) can hominy, rinsed and drained


  1. Season pork with salt and pepper. Heat oil over medium-high heat in 6-quart saucepot and brown pork. Transfer to a large bowl and set aside.
  2. Reduce heat to low and add onion and stirring occasionally, cook until softened, about 4 minutes. Add garlic, cumin, oregano, and smoked paprika and cook until fragrant, about 1 minute.
  3. Return pork to saucepot with its juices. Stir in chicken broth, tomatoes, and hominy and bring to a boil over high heat. Reduce heat and simmer covered until pork is tender, about 45 minutes.
Mealthy tip:

Hominy is made from whole corn kernels that have been soaked in a lye or lime solution then rinsed. This process makes the kernels puffy and chewy with a unique and delicious flavor. Canned hominy is typically found in the ethnic section of your supermarket or sometimes with the canned beans.


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(2 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

This was my first time trying pork posole and it was really good. I added radishes, queso fresco, and lime wedges and it was very filling and hearty. What I loved most about this dish was the broth, it had a distinct taste that you can only get by using pork.

Image of Laura Griffin

Laura Griffin says:

This was a delicious Mexican soup with authentic flavors. The pork shoulder made this dish very hearty as well. Perfect for cool weather days.