Mary Gonzalez


This is a must have every Christmas Eve as a main dish soup.If I don't make it, I may not see my kids for the holiday!
Since I only make it once a year, I need to sit down and think about the ingredients. NOTE: THERE ARE NO EXACT MEASUREMENTS BUT THIS IS AS CLOSE AS IT GETS) The meat is cooked the day before and refrigerated so that you can skim the fat off. I use a stock pot or a large "tamale pot", so my kids can take some home.


★★★★★ 1 vote

24 Hr
3 Hr
Stove Top


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5-8 lb
pork shoulder or butt
10-12 c
chicken broth (half water)
2 large can(s)
white hominy, drained ( 29 oz or larger)
1 small can(s)
whole chipotle pods
2 8oz can(s)
tomato sauce
4-6 Tbsp
garlic (6 cloves) or crushed garlic
1-2 Tbsp
cilantro, chopped
salt to taste


1 -2 c
cabbage, shredded
1-2 c
onions chopped
1-2 c
radishes, sliced
1-2 c
cilantro, fresh-chopped
1-2 c
avocados, sliced or chopped
12 +
corn tortillas
lemon or lime wedges

How to Make Pozole'


  • 1The day before, trim off as much of the fat off the pork roast as possible. Cook in enough water/chicken broth to cover the roast (more broth than water). Cook for approximately two hours. Let cool. Store in the refrigerator overnight. Next day, skim as much of the fat off the top. Then cut into large cubes (pieces) or wait until it's all finished then shred the meat with a fork
  • 2Return to stove, add chipotle pods, tomato sauce, garlic, cilantro. Cook for another hour. Add hominy, cook another 45 min to an hour. Add more chicken broth as needed. Cook until pork is tender and flavors have married. Remove chili pods
  • 3Each guest,can add their own condiments. Serve with warm tortillas. Note: Add salt to taste.
  • 4I will generally transfer some to a crock pot to keep warm during our dinner time. The rest is put into containers and given to my guests. If there is any left for me, I freeze it for future dinners.

Printable Recipe Card

About Pozole'

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican

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