This Mexican Pork Pozole comes together in about 2 hours and is made 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. Believe me, it’s perfect for chilly nights, family gatherings, or whenever you’re craving something hearty and comforting. So, let’s dive in!
Ingredient Breakdown
Before we start cooking, let’s gather our ingredients! This recipe is all about accessibility, which makes it a fabulous choice for busy nights when you might not have everything but still want to whip up something tasty. Here’s what you’ll need:
- 2 lbs pork shoulder : This cut is perfect for stews like pozole since it becomes so tender and flavorful!
- 1 large white onion : Sweet and aromatic, it adds so much depth to the soup.
- 6 cloves of garlic : Because garlic makes everything better!
- 4–5 guajillo chilies : These add a gorgeous, smoky flavor. Feel free to adjust based on your spice tolerance.
- 2 ancho chilies : Slightly sweet and fruity, they balance out the heat beautifully.
- 2 cans of white hominy : This is what gives pozole its heartiness! You just can’t have pozole without it.
- 2 tsp dried oregano : A staple herb that complements the other flavors.
- 1 tsp ground cumin : Adds warmth and depth to the dish.
- 2 bay leaves : They infuse the broth with that classic savory flavor.
- 8 cups chicken broth : The base for your pozole; homemade or store-bought works great.
- 2 tbsp vegetable oil : For browning the pork and sautéing the onions.
- Salt and black pepper : Just a couple of pinches to taste.
Ingredient Tip
- Pork: If you’re short on time, you can substitute with chicken or even beans for a vegetarian twist.
- Chilies: If you can’t find guajillo or ancho chilies, feel free to mix in other dried chilies you have on hand.
How to Make Mexican Pork Pozole
Let’s get cooking! Follow these simple steps and soon you’ll have a pot of warm, comforting pozole that smells just divine.
Step 1: Toast the Chilies (15 minutes)
Start by toasting those guajillo and ancho chilies. Heat a dry skillet over medium heat and toss the chilies in there, just for about 30 seconds on each side, until fragrant. Mmm, you’ll start smelling those delicious, smoky notes!
Once they’re toasty, cover them with hot water and let them soak for about 15–20 minutes while you prepare the pork.
Step 2: Brown the Pork (10 minutes)
Now, pat the pork shoulder dry with a paper towel (this helps it brown better). Season generously with salt and black pepper really, a couple pinches will do! Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Once hot, carefully add the pork and let it sear for about 4-5 minutes per side until it’s golden brown. You want that gorgeous crust; it adds TONS of flavor!
Step 3: Sauté the Aromatics (5-7 minutes)
After the pork has browned, transfer it to a plate. Now in the same pot (don’t forget to scrape the yummy bits off the bottom!), toss in your chopped onion. Cook it for about 4-5 minutes until it becomes translucent. Then, add in the minced garlic and stir it for another minute until it’s, wait for it fragrant!
Step 4: Blend the Chili Puree (5 minutes)
Time to make that chili goodness! Remove the soaked chilies from the water (save a little of the soaking liquid!). Add them to a blender along with the sautéed onion and garlic. Pour in around 1/2 cup of the soaking water and blend until smooth. You want it to be rich and creamy!
Step 5: Simmer the Pozole (90 minutes)
Return the blended chili purée back to the pot, then add the browned pork, chicken broth, oregano, cumin, and bay leaves. Give it a good stirring to combine everything nicely. Now bring it to a boil, then reduce the heat to simmer! Cover the pot and let it simmer for about 90 minutes until the pork is tender and can be easily shredded.
Step 6: Stir in the Hominy (30-45 minutes)
When the pork is finally fork-tender, stir in the drained white hominy. Let it simmer uncovered for another 30-45 minutes. You can taste and adjust the seasoning with salt and pepper as needed. Stir occasionally so it doesn’t stick!
Why I Love This Recipe
This is my go-to recipe when I want something that feels like a warm hug, and honestly, it’s been a family favorite for years! I’m a real sucker for recipes that don’t just fill up your belly but warm your heart. Plus, you can easily take the base of this pozole and make it your own!
Whether it’s swapping in chicken for pork or adding in whatever veggies you have on hand, it’s all about making it work for you and your family’s tastebuds! The best part is how my kids, who are a bit picky ask for seconds. Yes, you heard me! Now, that’s a win in my book!
If you loved this Easy Mexican Pork Pozole, be sure to check out my
Crockpot Sausage & Peppers, Sizzling Grilled Brat Kabobs, or Grilled Chicken Street Tacos!
Why This Recipe Works
Comfort Food
The secret to a delicious pozole lies in its depth of flavor, and this recipe is loaded with spices and wholesome ingredients that make every bowl feel like a warm embrace!
Budget-Friendly
Using affordable, everyday ingredients, you can feed a crowd without breaking the bank. Seriously, you might even have some of these in your pantry already!
Customizable
What’s fantastic about this recipe is, you can easily switch up the proteins or add tons of veggies! Got extra bell peppers? Toss ’em in! It’s great for using up odds and ends.
Make-Ahead Friendly
Want to prep ahead for a busy week? Make this pozole a day in advance! The flavors deepen overnight, and it stores like a dream in the fridge.
Serving and Storage Tips
Serving Suggestions
Serve this pozole in cozy bowls and top with your favorite garnishes think sliced radishes, chopped cilantro, diced avocado, and a squeeze of lime! You can even add tortilla chips for a delightful crunch.
How Long Does It Last?
This pozole keeps well in the refrigerator for about 4-5 days. Just store it in an airtight container, and it’ll be ready for you to reheat!
Reheating Instructions
To reheat, simply warm it up in a pot over medium heat, stirring occasionally to avoid burning. You might want to add a splash of chicken broth to help bring it back to life!
Freezer Friendly
Yes! This delicious pozole is freezer-friendly. Just let it cool completely before transferring to freezer-safe containers. It will stay fresh for about 3 months in the freezer. To reheat, thaw in the refrigerator overnight and warm on the stovetop.
And there you have it! A quick and easy Mexican Pork Pozole that truly brings the family together. It’s all about comfort food and making memories around the dinner table, and I can’t wait for you to share this delightful dish with your loved ones. Happy cooking!
Feel free to let me know how yours turns out. I just love hearing about your kitchen adventures! For more Recipes Follow Us in our Pinterest.
Print
Quick and Easy Mexican Pork Pozole
- Total Time: 120 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A delicious and comforting one-pot Mexican Pork Pozole, perfect for family gatherings or chilly nights.
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 about 30 seconds on each side until fragrant, then soak them in hot water for 15–20 minutes.
- Pat the pork shoulder dry, season with salt and pepper, and sear in vegetable oil over medium-high heat for 4-5 minutes per side until golden brown.
- Transfer the pork to a plate, then sauté chopped onion in the same pot for about 4-5 minutes, adding minced garlic for an additional minute.
- Blend the soaked chilies with sautéed onion and garlic, adding around 1/2 cup of soaking water until smooth.
- Return the chili purée to the pot, add the browned pork, chicken broth, oregano, cumin, and bay leaves, bring to a boil, then reduce heat and simmer for 90 minutes.
- Stir in the drained white hominy and simmer uncovered for another 30-45 minutes. Adjust seasoning as needed and serve.
Notes
Customize the recipe by swapping in chicken or adding extra veggies. This pozole is freezer-friendly and can be made ahead of time for busy weeks.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
