Shelley's Okie Pozole

Shelley's Okie Pozole

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Shelley Fairres


I love pozole, a mexican hominy soup, but all the recipes I found, didn't quite taste like I wanted, so I took an afternoon to experiment and came up with my own reciped that I love to serve.


★★★★★ 1 vote

1 Hr 20 Min


  • 1
    boneless, skinless chicken breast, cut up
  • 1 lb
    pork tenderloin, cut up
  • 7 c
    chicken broth
  • 1
    onion, chopped
  • 1
    can, (16-oz.) green enchilada sauce
  • 1/2
    package taco seasoning
  • 1
    lime, juiced
  • 3
    lb. cans hominy, drained
  • 1 lb
    can white whole kernel or shoepeg corn, drained
  • 2
    (4-oz.) cans chopped green mild chilies

How to Make Shelley's Okie Pozole


  1. In a Dutch oven, place the chicken and pork tenderloin with the chicken broth. (salt to taste) Cook until all meat is tender. If meat is too large, remove and chop finer, and put back into pot. Add all other ingredients and simmer 40 minutes
  2. Add:2 tsp. ground cumin and 3 T. chopped cilantro. Turn off heat and let steep for 15 minutes then serve with the following condiments:
  3. 3 peeled, diced avocados
    2 tomatoes, chopped
    4 green onions, diced
    Additional lime slices
    1 bunch fresh cilantro, minced
    2 chopped, seeded fresh jalapenos
    Shredded jack cheese

Printable Recipe Card

About Shelley's Okie Pozole

Course/Dish: Other Soups

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