Real Recipes From Real Home Cooks ®

pork pozole

Recipe by
Seattle, WA

I recreated this recipe after eating something similar in a restaurant here in Seattle.

yield 2 -4
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For pork pozole

  • 1 lb
    ground pork
  • 1 can
    white hominy, drained & rinsed
  • 4
    radishes, sliced thin in half moons
  • 1 lg
    white onions
  • 3 clove
    garlic, thinly sliced
  • 1 lb
    tomatillos, fresh, cubed
  • 1 bunch
    cilantro, chopped
  • 1 lg
    avocado, cubed
  • 2 sm
    green chilies, thinly sliced
  • 1 tsp
  • 1 tsp
    smoked paprika
  • 1 tsp
  • 1 tsp
    chili powder
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 sm
  • 1 bag
    pork rinds (chicharron)

How To Make pork pozole

  • 1
    In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and just cooked through. Transfer to a bowl and set aside, leaving any drippings and browned bits in the pot.
  • 2
    Add 2 teaspoons of olive oil to the pot. Heat on medium-high until hot. Add the garlic, onion and the spices; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos. Cook, stirring frequently and breaking apart the tomatillos with a spoon, 4 to 6 minutes, or until they have softened and begun to thicken into a sauce.
  • 3
    Add 4 cups of water to the pot; cook, stirring constantly and scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until thoroughly combined. Add the hominy and browned pork; heat to boiling on high. Once boiling, reduce the heat to medium and simmer 7 to 9 minutes, or until slightly reduced in volume. Remove from heat. Stir in the juice of 1 lime wedge.
  • 4
    To serve, ladle the stew into a bowl. Garnish with radish, chilies, cilantro, avocado & pork rinds.