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Mom’s Famous Pozole Recipe

pozole family recipe erins lately cooking soup mexican

I’m so excited to finally be sharing my mom’s famous Pozole recipe! It’s one of our all-time favorite comfort foods and it’s PACKED with so much delicious flavor. Although it takes justtt a bit longer than most of my regular weeknight recipes, it’s SO WORTH IT! Trust me on this one, you can basically taste the love that goes into it. Enjoy!

For another delicious soup, check out this recreation of Nordstrom’s Roma Tomato Basil Soup recipe. If you want another one of my mom’s great recipes, check out her Sweet Potatoes here!

Print Recipe

What You'll Need:

Pozole

+ 1 lb. pork neck bone (can use any cut with bone)

+ 1.5 lbs. pork butt or shoulder, cut into chunks

+ 2 white or yellow onions, halved

+ 1 whole head garlic, pressed

+ 1 bay leaf

+ 1 tsp. Mexican oregano

+ 1/2 tsp. ground cumin

+ Salt & Pepper, Garlic Powder, 2-3 tbsp. flour (to season + dust the pork)

+ 6 cups chicken broth

+ 2 30 oz. cans white hominy

+ 3 tbsp. EVOO

+ 1 Lime

(Note: You can make this with chicken if preferred)

Chile Paste

+ 3 Dried pasilla or ancho chiles

+ 3 Dried guajillo or california chiles

+ 3-6 dried and toasted arbol chiles (for heat)

* Cut stems & bring to a boil with pinch of salt. Turn down heat & cook until tender. Place in blender with some of the water to make paste. Run through colander into pot.

Garnish

+ 1/2 head Cabbage, finely sliced

+ 1/2 bushel Radishes, halved and thinly sliced

+ 1/2 bushel Cilantro & 1/2 white onion, finely diced and mixed

+ Approximately 8-10 Key limes, halved

Steps:

1. Trim excess fat off pork & pat dry.

2. In a large mixing bowl, generously season pork with salt, pepper, garlic powder & flour.

3. Heat oil in a large Dutch oven and sear pork on all sides.

4. Add onion, garlic, oregano, cumin, and chicken broth.

5. Add chile paste.

6. Bring to a boil, then reduce to low boil/simmer with the lid on for approx. 1.5 – 2 hrs. (until pork is tender).

7. Using tongs remove pork, onion & bay leaf.

8. Debone and shred pork, then place back into the pot.

9. Add hominy *Pour out the first half of liquid in can and use the second half of liquid + hominy as the remaining liquid is used to thicken*

10. Bring to boil, then to low simmer for approx. 45 min.

12. Add salt to taste. Skim top layer of soup throughout.

Here’s a video of how I put the Pozole together!

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