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Have you been looking for a quick and easy Pozole recipe? Pozole soup is a Mexican soup or stew that has been passed down through generations.

It can be prepared and garnished with iceberg lettuce, tomato, and coleslaw salad. Many people love pozole soup with chili or jalapenos and avocado. Salsa and limes are also great condiments for pozole.

Since pre-Columbian times, the stew has been popular throughout South America, and it is presently eaten as a daily meal as well as a festive dish in Mexico and adjacent countries.

Pozole can be made in a variety of ways, but they always start with a base of boiled hominy in broth. The basis is usually pork, although it can also be chicken. You can use beans instead of beef if you want a vegetarian meal.

Ingredients of the pozole recipe

2 kgs of pork shoulder
2 teaspoons of salt
10 minced cloves of garlic,
4 bay leaves
1 chopped red onion,
3 tablespoons chicken bouillon powder (If you have cubes you can crash them to get powder)
2 tablespoons of vegetable oil
Dried red chili
½ teaspoon ground cumin
220 grams of tomato sauce
1 tablespoon of oregano
1 teaspoon of white distilled vinegar
700 grams of white drained and rinsed hominy,
Salt and pepper, to taste

For topping

1 cup of shredded Cabbage
A bunch of Cilantro
3 Lime wedges
A few thinly sliced radishes
diced red onions
1 small sliced Avocado
Enough corn or flour tortillas,

Steps to follow for the pozole recipe

Firstly, trim and remove any large bits of fat from the pork roast before cutting it into small cubes.

Place the meat in a large pot with enough water to cover it by about 2 inches (8-10 cups of water). Boil the water in the pot on high heat. Please scrape away any foam that rises to the top of the container.

Secondly, simmer for 12 hours with a quartered onion, 5 whole garlic cloves, bay leaves, 2 tablespoons salt, and chicken bouillon.

Then remove the seeds and veins from the chilies and place them in a small pot with enough water to cover them in the meanwhile.

Bring to a boil, then reduce to a simmer for about 16 minutes. But first, remove the pot from the heat.

With a slotted spoon, transfer the chilies to a blender. Add 1 cup liquid from the pot in which they were cooked, plus 5 peeled garlic cloves. Blend until completely smooth.

Remove any residual water from the small saucepan where the chilies were cooked. Over medium heat, add 2 teaspoons of vegetable oil. Pour the blended chilies mixture into the saucepan through a fine-mesh strainer and simmer for 10 minutes over low heat, stirring often.

Wrapping up

Remove the bay leaves, onion, garlic cloves, and neck bones from the stockpot with the meat (if used). Combine the chili sauce, tomato sauce, oregano, cumin, white vinegar, and hominy in a mixing bowl. Add a few pinches of salt according to your preference and grind some fresh black pepper into the bowl.

Then bring it to a low boil, then reduce to low heat and cook for 30 minutes, or until the pork is very soft.

You should taste your seasonings and adjust as you wish (add more salt, chicken bouillon paste, or oregano, to taste).

Conclusion

Lastly, place a handful of shredded cabbage, chopped onion, fresh cilantro, and a squeeze of fresh lime juice on top of the soup in a bowl. Avocado and thinly sliced radishes are also good additions. Serve with a side of tortillas.

If you loved following this pozole recipe, be sure to check out our Mexican tacos recipe.

If you have finished making your pozole, please take photos and send them to us. We will post them on our blog for the world to see how great you have become.