Mexican Pozole

Mexican Pozole

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Rachel Shively


My brother in law is from Jungapeo, Michoacan Mexico. My sister made this awesome Mexican Soup and gave me the recipe because I loved it soo much.


★★★★★ 1 vote

10 Min
3 Hr 30 Min


  • 2 lb
    pork, boneless
  • 1
    onion, chopped
  • 3
    garlic cloves, minced
  • 1 tsp
    black pepper
  • 1 Tbsp
  • 3
    anaheim chilies, seeded and chopped
  • 1 tsp
  • 2 Tbsp
    chili powder
  • 1 tsp
    salt(more or less to taste)
  • 4 c
    canned white hominy, drained and rinsed

How to Make Mexican Pozole


  1. In large Pot Place uncooked Pork, onion, garlic,black pepper, cumin and Anaheim Chilies. Cover with water(around 5-6 quarts, more or less depending on how much broth you like) and boil for 40-45 minutes on medium heat. Replenish water regularly if it gets too low. Remove pork and cut up into bite sized pieces and then return to broth. Add Paprika, chili powder and Hominy then cover. Slow simmer for 1-2 hours, or until Hominy has softened up a bit.
    Serve with Lemon/Lime slices, Sour cream, Cilantro and Corn Tortillas.

Printable Recipe Card

About Mexican Pozole

Course/Dish: Other Soups

Show 8 Comments & Reviews

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