This hearty Mexican Pork Pozole comes together in about 1 hour 30 minutes and is all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me; this one is going to become your go-to recipe!
The Ingredients You’ll Need
Let’s jump into what you need to whip up this delicious dish:
- 2 lbs pork shoulder: This cut is perfect because it becomes fork-tender after simmering.
- 1 large white onion: Adds a lovely sweetness when cooked until translucent.
- 6 cloves of garlic: Garlic is life! (Oh, sorry for the enthusiasm, but it truly amps up the flavor.)
- 4–5 guajillo chilies: These dried chilies add a beautiful color and a mild heat.
- 2 ancho chilies: A little sweeter and adds depth!
- 2 cans of white hominy: This is the classic ingredient that gives pozole its texture.
- 2 tsp dried oregano: A must for that authentic taste!
- 1 tsp ground cumin: It warms up the spice profile.
- 2 bay leaves: So aromatic!
- 8 cups chicken broth: Store-bought is fine, but homemade is even better if you have it!
- 2 tbsp vegetable oil: For browning the pork.
- Salt and black pepper: A couple pinches to season everything just right.
Here’s a cool thing, if you don’t have guajillo or ancho chilies, don’t sweat it! Use what you have. Extra spices or even some chili powder can do the trick!
How to Make This Mexican Pork Pozole
Step 1: Toasting Chilies
Start by heating a dry skillet over medium heat. Toss in the guajillo and ancho chilies, and toast them for about 30 seconds on each side until they become fragrant and pliable. You don’t want them burnt! Transfer them to a bowl and cover with very hot water to soak for about 15–20 minutes. This helps them soften and makes blending them a breeze!
Step 2: Brown the Pork
Pat your pork shoulder cubes dry with a paper towel, then season them generously with salt and black pepper, we’re talking a couple pinches here. Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the pork in batches. It should take about 4–5 minutes per batch so that it gets those delicious brown bits! Once browned, transfer the pork to a plate. You’ll need it back soon!
Step 3: Sautéing Aromatics
In the same pot, with all that amazing rendered fat, toss in your chopped onion. Cook for about 5–7 minutes until it turns translucent and soft. Add in the whole garlic cloves and cook for another minute until fragrant. Seriously, your kitchen is going to smell heavenly!
Step 4: Blend the Chilies
Drain the soaked chilies (don’t forget to keep that soaking liquid!). In a blender, combine the chilies with the sautéed onion and garlic along with about ½ cup of reserved liquid. Blend until completely smooth! If it’s too thick, add more liquid by the tablespoon until you reach a great consistency.
Step 5: Cooking the Pozole
Return the pot to medium heat. Pour in that lovely chili purée and cook, stirring frequently, for about 5 minutes to fry it slightly. You’ll notice the color deepening, and the aroma will become even more intoxicating!
Now, bring back the browned pork along with any juices that have collected on the plate, add the chicken broth, dried oregano, ground cumin, and bay leaves. Scrape all those yummy bits off the bottom of the pot (this step is essential for flavor!). Bring it all to a boil, reduce the heat to low, cover, and let it simmer for about 1 hour 30 minutes.
Step 6: Adding Hominy
Here comes the best part, stir in your drained and rinsed hominy! Simmer uncovered for another 30–45 minutes until the pork is fork-tender and the broth has slightly reduced. Before serving, taste and season with salt and pepper as needed. Don’t forget to remove those bay leaves.
And! Your delicious Mexican Pork Pozole is ready to serve
The best part is that it’s always a hit at the dinner table, my kids even love it! Trust me; you’ve got to give this a shot.
If you loved this Mexican Pork Pozole, be sure to check out my Mexican Chicken and Corn Stew, my Fiesta Quinoa Salad, or my Mexican Pork and Hominy Stew!
Why This Recipe Works
Comfort Food: “Loaded with Tons of Flavor”
This dish is the epitome of comfort food! The star here is the combination of the tender pork and the naturally creamy texture of the hominy, all simmered in a spiced broth that’s just hugely satisfying.
One Pot: “Minimal Cleanup Required”
Say goodbye to dozens of dishes! This recipe comes together all in one pot, meaning less scrubbing for you later. What’s not to love?
Customizable: “Use Whatever Ingredients You Have”
Whether you’re working with leftover meats or want to pop in some seasonal veggies like zucchini, this recipe is incredibly forgiving. Use what you’ve got available!
Budget-Friendly: “Uses Affordable, Everyday Ingredients”
Not only is this a comforting dish, but it’s also gentle on your wallet! Most ingredients are items you likely have on hand or can easily find at your local grocery store.
Meal Prep Friendly: “Perfect for Making in Advance”
This recipe tastes even better the next day, making it a superstar for meal prep. You can make a big batch, freeze half, and reheat when you’re in a pinch for time during the week!
Serving and Storage Tips
How to Serve This Mexican Pork Pozole
When it comes to serving your pozole, think toppings! I love to add:
- Thinly sliced radishes
- Chopped onions
- Cilantro
- Crumbled tortilla chips or tostadas
- A good squeeze of lime juice
It’s like a DIY bowl, and you get to build it however you like!
Storage
Your pozole will stay fresh in the refrigerator for about 3–4 days. Just make sure to store it in an airtight container.
Reheating Instructions
The best way to reheat this dish is on the stovetop. Just put it in a pot over medium heat and warm, adding a splash of water or broth if it looks a bit thick.
Is It Freezer Friendly?
Yes! Simply let your pozole cool completely, then transfer to a freezer-safe container or zip-top bag. This will keep well for up to 3 months. Just thaw in the fridge overnight before reheating.
And that’s it! This easy Mexican Pork Pozole is a sure way to bring warmth and happiness to your table. So gather your family, get cooking, and enjoy every warm bowlful of this delicious comfort food! And for more recipes, follow us on Pinterest.
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Easy Mexican Pork Pozole
- Total Time: 120 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty one-pot Mexican Pork Pozole that comes together quickly for a cozy family dinner, perfect for using up leftovers.
Ingredients
- 2 lbs pork shoulder
- 1 large white onion
- 6 cloves of garlic
- 4–5 guajillo chilies
- 2 ancho chilies
- 2 cans of white hominy
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- 8 cups chicken broth
- 2 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
- Toast the guajillo and ancho chilies in a dry skillet over medium heat for 30 seconds on each side, then soak in hot water for 15–20 minutes.
- Brown the pork shoulder cubes in vegetable oil in a large Dutch oven, about 4–5 minutes per batch.
- Sauté chopped onion in the rendered fat for 5–7 minutes, then add garlic and cook for another minute.
- Blend soaked chilies with sautéed onion, garlic, and some soaking liquid until smooth.
- Cook the chili purée in the pot for 5 minutes before adding the browned pork, chicken broth, oregano, cumin, and bay leaves. Simmer for 1 hour 30 minutes.
- Stir in drained hominy and simmer uncovered for another 30–45 minutes, seasoning as needed before serving.
Notes
This dish is customizable; feel free to use whatever leftover ingredients you have on hand.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg