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Pozole ~ Hominy Corn Soup

Pozole ~ Pork and Hominy Soup

David Taylor
Pozole or Pork and Hominy Soup is a traditional Mexican recipe for corn soup or stew.
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Soup
Cuisine Mexican
Servings 8 people

Ingredients
  

For Soup:

  • 2 lbs pork stew meat cut into cubes
  • 2 cans hominy 29-ounce cans
  • 2 tbsp corn oil
  • ½ cup onion chopped
  • ½ head garlic cloves peeled and chopped
  • 8 cups chicken stock
  • 4 ancho chiles seeded and deveined, soaked in hot water until soft
  • 4 guajillo chiles seeded and deveined, soaked in hot water until soft
  • 4 cascabel chiles seeded and deveined, soaked in hot water until soft
  • 1 tsp dried marjoram
  • 1 tsp dried thyme

For Garnish:

  • Lime wedges
  • Chopped onion
  • Shredded lettuce
  • Dried oregano

Instructions
 

  • In a large stockpot, heat the oil, add the onion and garlic, and sautee until the onion is transparent. Add the meat and the chicken stock to cover. The amount of stock used will depend on how thick a pozole is desired; more may be added with the hominy later on. Bring to a boil, cover, reduce heat and cook until the pork is tender.
  • Meanwhile, puree the softened chiles with just enough broth to allow movement of the blender blades.
  • Add the chile puree, marjoram, thyme and hominy and continue cooking until the hominy is tender. This will require less time if canned hominy is used.
  • Serve the hot pozole in deep bowls, with separate bowls of garnish ingredients on the table so that diners can add their own.
Keyword Hominy, Pork, Pozole