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Mexican Delight

About Pozole

Pozole is often enjoyed during special occasions and festive celebrations, such as Independence Day or birthdays, but it is also commonly eaten as a comfort food. It has a comforting and satisfying texture, with the hominy providing a chewy element to the soup. The dish is usually garnished with fresh toppings, such as shredded cabbage, radishes, onions, avocado, lime juice, and cilantro, which add a crisp and refreshing contrast to the warm and flavorful soup.


Step 1:

  • In a large pot, combine 2 pounds of pork shoulder, 1 chopped onion, 3 minced garlic cloves, and enough water to cover the meat. Bring to a boil.
  • Reduce heat to low, cover, and simmer for 1 hour until the pork is tender.

Step 2:

  • Remove the pork from the pot and allow it to cool slightly.
  • Shred the pork into bite-sized pieces using two forks.

Step 3:

  • In a separate pot, heat 2 tablespoons of vegetable oil.
  • Add 2 cloves of minced garlic and 1 chopped onion to the pot.
  • Sauté until the onion becomes translucent.

Step 4:

  • Add the shredded pork back into the pot.
  • Pour in 4 cups of chicken or pork broth.
  • Add 2 cups of canned hominy, rinsed and drained.
  • Season with 2 teaspoons of dried oregano, 2 teaspoons of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  • Stir well to combine.

Step 5:

  • Bring the mixture to a boil, then reduce the heat to low.
  • Cover and simmer for 1 to 2 hours, stirring occasionally.

Step 6:

  • Taste and adjust the seasoning as desired.
  • Remove from heat and let it rest for a few minutes before serving.

Step 7:

  • Ladle the pozole into bowls.
  • Garnish with chopped cilantro, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice.
  • Serve hot and enjoy!


Nutrition Per 100g Per Serving
Calories 104 259
Total Fat 4.15g 10.35g
Protein 7.02g 17.56g
Carbohydrates 10.07g 25.17g
Fiber 3.9g 9.75g
Sugar 1.94g 4.85g
Sodium 767mg 1917mg
Potassium 281mg 703mg


Ingredients Amount
Pork shoulder 2 pounds
Hominy 2 cans (15 ounces each)
Chicken broth 6 cups
Onion 1 large
Garlic cloves 3
Dried Guajillo chilies 4
Dried Ancho chilies 2
Cumin 1 teaspoon
Dried oregano 1 teaspoon
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Bay leaves 2
Radishes 4-6
Cilantro 1/2 cup
Lime 1
Tortilla chips for serving

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