Mexican Pozole soup with Hominy Corn

Mexican Pozole soup with Hominy Corn

July 11, 2021

Mexican Pozole


  • 1 lbs pork shoulder
  • 2 garlic cloves, peeled
  • 1 tablespoon cumin powder
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons oil
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon cayenne
  • 2 tablespoons california chili powder
  • 1 tablespoon salt
  • 1⁄4 teaspoon Mexican oregano
  • 4 cups canned white hominy, drained and rinsed
  • 3 -5 cups pork broth, from cooking pork shoulder
  • 1 cup canned diced green chilis (optional)
  • salt
  • 2 whole fresh jalapeño, chopped (optional)



  • Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  • Boil ancho chilies in a separate small pot for the garnish
  • Place the meat in a large saucepan and just cover with lightly salted water.
  • Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  • Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  • Remove meat and broth, reserving both.
  • Sauté the remaining chopped onion and garlic in oil until translucent.
  • Add the remaining spices, stir for a minute.
  • Cut the reserved pork into 1 inch cubes and add to the pan.
  • Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, about 2-4 cups), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  • If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  • Degrease the stew, taste for salt, and serve in soup bowls.