Delicious Mexican Pozole a la Quick & Easy___Bebita ;)

Martha Ramirez


I make this usually in the winter, for Christmas, New years or when I crave it. This picture I took it on Christmas Eve, I always take pictures of food that I cook lol So this is my own recipe my own touch!!

pinch tips: How to Use a Meat Thermometer





25 Min


2 Hr 30 Min


Stove Top


5 lb
pork meat (neck or any kind you like) i make it with neck bones and pieces of pork meat
1 can(s)
hominy (juanitas)
1 large
5 medium
1 small
package of chile california (powder) or any mild powder chile
1 Tbsp
mixed spices
1 small
garlic head
2 medium
white onion
1 bunch
of radishes
1 pinch
oregano (to taste)
bay leaves

Directions Step-By-Step

Wash pork meat and pork neck, add the to a large pot add water just to cover the meat, add onion, head of garlic, a pinch of oregano and a pinch of mixed spices and the bay leaves. Put on stove and let it boil, once it has boiled lower temperature to medium high, like for an hour and a halve((keep checking meat and water level) Check meat and if its just about ready pour the hominy with just a little bit of the juice maybey like 2 cups, At this point is when you add the chile California (powder chile). Bring it back to a boil for 20 to 30 minutes more.
Serve with diced onion, sliced radishes, and lemon.
This is the way I make MY pozole its quick and delicious.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy