The recent cold weather here in Texas makes me crave hot soup and one of the most flavorful, authentic Mexican soups out there is Pozole. This is a Spanish soup that has a staple that we use in so many things, corn and in this case, hominy. And by simply removing the meat in it, you could have a wonderful vegetarian dish.
The smell of this Pozole Soup is amazing and will have your neighbors knockin’ at your door asking for a taste! 5 star rating from everyone! Enjoy!
INGREDIENTS
- 3 lbs of pork shoulder or meat for carnitas (carnitas means small meat)
- 1 whole head of garlic (cut the tip off the point end of garlic)
- 1 large or 2 medium onions
- 1 approx 108 oz can of hominy ( rinsed very well)
- 4 dried chili cascabel (guajillo) peppers (deseed) (approx ¾ oz)
- ½ tsp. Cumin
- 1 small bay leaf
- Salt and Pepper to taste
DIRECTIONS
Put the chili peppers in a saucepan with water and gently boil until soft. Put the meat, garlic and onion in a LARGE stockpot and fill about 2/3 full with water. Boil 1 to 2 hours…or until the meat is very tender. Remove the meat and let cool a little so you can pick through for fat and remove anything unwanted. (I’m very picky) Discard the bay leaf. Scoop out the onion and garlic and place in a blender. Drain the peppers and add them to the onion and garlic. Be sure to squeeze the garlic out of its’ skin. Add about 1 cup of stock and blend very well. (Add more if necessary because you might need to strain it if the blender doesn’t chop up the skin of the pepper finely enough) You don’t have to but I strained my stock. Add the cumin along with the pepper onion mixture, the rinsed hominy and the meat back in. Let it simmer for ½ hour to 1 hour. The longer the better.
Note: I would probably use leaner meat next time. Fat adds flavor but I would still prefer less of it.
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Mmmm I’ll take a bowl or two! I can smell it from here.
ow men posole is the best you gat to eat some
Lori this looks really good. I love Pozole I have a crock pot recipe but I just havent tried it yet. Isnt this Texas cold snap crazy. This morning i dropped the kiddos off at school and the thermometer read 15 degrees yikes.
This reminds me of when my Abuela used to make Pozole! Thank you so much for reminding of those moments. I will have to make this for my own family.
Hi!
I went out and got all the stuff to make this yummy sounding soup, and started this am after church,but, HELP! The directions say to cook the peppers till soft, (in a separate pot) then boil the meat, (in another separate pot) but no where does it say to to cook onions and the rest with the meat, but it’s int eh photo– do I cook the simmer the peppers with the meat? Or separately?
IT’s cold in Ct, too!
Cook the onions & garlic WITH THE MEAT!!! So sorry!
what makes the broth that color?
I think the cumin helps make it that rich yummy color
What about the chilis? :)
I’ve so far cooked them seperately, put should I put them all together?
Figured it all out,and it’s YUMMY!
this recipe made my whole family happy this was my fist time trying to make posole and thanks to this recipe it came out perfect so thanks:)
I went to an authentic mexican restuarant and I ate pazole soup for the first time and it was absolutely delicious. Its part of the reason im online loking for a recipe now. I would recommend anyone to try it.
Pozole has been a traditional dish in our family my whole life. My Spanish Grandmother thought menudo was “dirty and nasty” as she put it so we always made pozole instead. We do add our own topping at the table. The combination of the fresh topping really adds a lot of depth and flavor to the soup.
So next time you make a pot set the following items out for your family to add in their own bowls.
Raw Cabbage sliced
Cilantro chopped
Onions chopped
Lime
Chile (we use new mexico chile seeded and blended with a bit of water, dash of salt and maybe a pinch of sugar if needed)
Rolls with butter for dunking
This is really nice! A was trying to find out what ” pazole” was and I came across this website. It has a friendly home feel, and the step by step pictures really help when you don’t know what the dish is going to look like. I will definitely be checking in for more receipes. Thank You.
I went to the store and got the ingredients..dish turned out excellent!
I am going 2 try 2 make this soup. I have been eating it for years but, never made it. Wish me luck : )
I am going 2 try 2 make t his soup. I have been eating it for years but, never made it. Wish me luck . Thank you, eva El Paso, Tx.
Pozole is so easy, really. In one large soup pot, I saute onions, green bell pepper, & garlic with chicken breast pieces, then add a can or two of enchilada sauce and chicken broth depends on how much you wanna make and how spicy you like. Boil for an hour or so til chicken is done, add large can of hominy and one of black beans, simmer. Chop up some cilantro and put fresh onto each bowl when serving. All the separate pot stuff is so unnecessary.
my husband is spanish and i always cook pozole for him and i find that if you put the chipotle adobe sauce in with it instead of the dried peppers the flavor is more intense. just a helpful hint.
Hi Kathy, I know this link is old so I hope you’re still around :)
Do you mean you use the canned chipotle peppers in adobe sauce “instead of” the suggested cascabell peppers, or “in addition to”? And how much do you use? Thanks!
i cook the meat by its self and then i cook all the other ingredientes seperate. by the time the pork shoulder is done the other stuff is done. all i do is add the pork shoulder in with it and i cook it for about 4 hours. it comes out really tender.