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Pozole Pork Hominy Stew Posole
Posole or Pozole A favorite down home stew of pork and hominy, Easy to make from scratch or from pulled pork leftovers, stove-top or slow cooker.

I was introduced to Posole Rojo or Pozole Pork Hominy Stew in Denver when one of my co-workers bought it to nearly every “food day.” Those in the “know” snuck away to the buffet table before lunch before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.

Pozole Pork Hominy Stew Posole
Posole, Pozole, a rich pork and hominy stew.

The Pozole Pork Hominy Stew was so good, I couldn’t wait for his giant slow cooker every few weeks. I had to learn to make it myself. Over the years, I teased a few secrets out of the cook and added a few of my own, so I don’t feel too bad about sharing this recipe. Well, perhaps just a twinge because I can’t give any credit; I’ve long since lost contact with many of the Denver crowd.

If you’ve never had Pozole Pork Hominy Stew, you’re in for a treat. Yes, it’s good as is, but just like a Vietnamese Pho, the fun is in the garnishes. Cilantro, lime, thinly sliced radishes, cabbage, and onion are generally placed on a platter and every one garnishes to their heart’s content.

Pozole is often made for celebratory events in the Southwest but in my opinion? Having a big pot of Pozole is reason enough to celebrate! Just make a big pot of Pozole Pork Hominy Stew, invite your friends and family and pass the soup and the platters. There’s something about sharing and passing plates that just makes this meal interactive and fun. And don’t forget the hot sauce.

Pozole Pork Hominy Stew Posole
Posole – the fun is really in the garnishes!

This Pozole Pork Hominy Stew is made with pork but Pozole has a long and rather grim history. Believe me, you won’t want to make an old-fashioned one! While the best Pozoles of all are said to be made with dried hominy (wonderful if you can find it) and a pig or sheep’s head, most people I’ve known simply use the canned hominy and pork ribs and/or shoulder.

If the pork shoulder has bones, I don’t bother with the ribs, because the long-simmering draws the marrow from the bones and makes the pozole lovely and rich. Sometimes I use the shoulder and the ribs, or if I have them, the tips that I’ve trimmed from my pork ribs and toss in the freezer. It just depends on what I have on hand and how I feel.

I also make a “shortcut” Pozole Pork Hominy Stew when I make my Slow Cooker Pulled Pork. I set aside a good chunk of the shoulder and all the rich juices for Pozole. Then I use those juices as a part of the liquid for the Pozole. Half the work is done for me! I’ll give you both recipes and methods, below.

New Mexican Red Chili Ristra, photo by MJ’s Kitchen

This recipe calls for the New Mexico Red Chile; these are the ones often made into wreaths or ristras They’re mild on the Scoville scale and have a bright flavor. If you can’t find them, substitute another of a reasonable heat, or a combination. An Ancho will work, or a Guajillo or a combination, and will give a deep, rich earthier flavor. Either variation is excellent.

Tortillas, in addition to the garnishes, may be served with Pozole. If you’d like to get fancy, thinly sliced tortillas, fried until crispy are always nice. A nice sturdy cornbread is great with Pozole Pork Hominy Stew, too. One that’s going to hold up if anyone wants to dip. However you serve it, I hope you love this Pozole as much as we do!

Pozole Pork Hominy Stew Posole
Pozole – Sometimes spelled Posole, a Pork & Hominy Stew


New Mexican Pozole

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

  • 2 to 4 pounds of pork ribs cut to fit pan or 2 to 4 pounds bone-in pork shoulder or a combination
  • 12 cups water, or to cover meat by about two inches
  • 1 onion, peeled, left whole, studded with 4 cloves
  • 1 head of garlic, two cloves removed, rest cut in half
  • 1/2 teaspoon Mexican oregano
  • 2 to 3 ounces New Mexican red chile (or substitute Ancho and/or Guajillo)
  • 2 to 3 cans (29 ounces each) of hominy, rinsed well (I use two, pozole should be thin, but if you’d like a heartier, stew-like pozole, use three)
  • salt as desired (hominy can be salty, hold of on salt until it has simmered for a while.)
  • garnishes, below

In a large pot add pork, water, onion, garlic halves (minus the two reserved cloves) and oregano. Bring to a boil, turn down to a simmer and cook until tender, one and a half to two hours.

In a dry skillet, lightly toast chile over a hot flame, turning often, until plump. Place in a small bowl and add enough water to cover. Weigh down with a plate or jar and soak for 30 minutes, longer is fine.

Remove chiles from water, reserving the soaking liquid. Remove stems and seeds. Place the chile in a blender with the reserved liquid. Peel the two cloves of garlic and add to blender. Do not process yet.

When meat is tender, remove the meat, onion, and garlic from the broth. When cool enough to handle, shred meat, discarding bones. Remove the cloves from the onion, add onion to blender. Discard the garlic halves or save to use in a salsa, dip or spread on toasted bread. Skim broth.

Puree the chile mixture (with the onion and two cloves of garlic) and the reserved soaking liquid until smooth, adding a little broth if needed. Push the mixture through a sieve. Add the puree (you may taste as you go along and might not wish to add the full amount) to the pot along with the shredded meat. If you don’t use all the chile mixture, it can be passed at the table for those that want more “oomph” to their pozole.

Rinse hominy well and add to the pot. Bring to a boil, turn down and simmer, very gently, for thirty minutes. Taste for seasoning and add salt if desired.

Pozole will generally keep four to five days in the refrigerator and freezes very well.

Garnish with thinly sliced radishes, thinly sliced onion that has been soaked in water for 30 minutes and thinly sliced cabbage. Add avocado, lime, and cilantro to the garnishes, if desired.

To Cook Dried Hominy:

Dried Hominy, after being cooked, will retain a chew not found in the canned hominy. Much less salty than canned, you will very likely need to add more salt to your Pozole.

Soak a pound of Prepared Hominy overnight in water to cover by two inches. Rinse, add to a large pot, cover generously with fresh water and bring to a boil. Simmer briskly until tender. An onion may be added to the pot if desired. Timing will vary with the hominy. It may be tender in an hour or may take several hours.

 To Make Pozole from Slow Cooker Pulled Pork:

While an absolutely true and steadfast Pozole lover may scoff a bit, some of my best Pozole is made from my Pulled Pork in the Slow Cooker.

The pulled pork gives out an extremely rich, flavorful broth, about two to three cups of concentrated goodness, that gels beautifully. It generally has flavors (usually a bbq rub) that meld well with the Mexican flavors of Pozole and rounds the Pozole flavors out nicely.

A pork roast will reduce in volume by about half when cooked & pulled. You’ll want to reserve about a pound of it in chunks, before it is shredded and sauce is added. Strain the juices, refrigerate and skim any fat.

Shortcut Pozole

  • Servings: 8-10
  • Difficulty: easy
  • Print
  • any juices from Slow Cooker Pulled Pork, skimmed of fat, plus enough water (or broth) to make about 10 cups
  • 1 onion, peeled, left whole, studded with 4 cloves
  • 1 head of garlic, two cloves removed, rest cut in half
  • 1/2 teaspoon Mexican oregano
  • 2 to 3 ounces New Mexican red chile (or substitute Ancho and/or Guajillo)
  • 2 to 3 cans (29 ounces each) of hominy, rinsed well (I use two, pozole should be thin, but if you’d like a heartier, stew-like pozole, use three)
  • about a pound of reserved pulled pork from Slow Cooker Pulled Pork
  • salt as desired (hominy can be salty, hold of on salt until Pozole has simmered for a while.)
  • garnishes, below

In a large pot add juices from the pulled pork plus enough water to make about 10 cups of liquid, onion studded with cloves, garlic halves (minus the two reserved cloves) and oregano. Bring to a boil, turn down to a simmer and cook until onion is tender, about half hour.

In a dry skillet, lightly toast chile over a hot flame, turning often, until plump. Place in a small bowl and add enough water to cover. Weigh down with a plate or jar and soak for 30 minutes, longer is fine.

Remove chiles from water, reserving the soaking liquid. Remove stems and seeds. Place the chiles in a blender with the reserved liquid. Peel the two cloves of garlic and add to blender.

Remove the onion and garlic from the broth. Remove the cloves from the onion, add onion to blender. Discard the garlic halves or save to use in a salsa, dip or spread on toasted bread.

Puree the chile mixture (with the onion and two cloves of garlic) and the reserved soaking liquid until smooth, adding a little broth if needed. Push the mixture through a sieve. Add the puree (you may taste as you go along and might not wish to add the full amount) to the pot along with the shredded meat. If you don’t use all the chile mixture, it can be passed at the table for those that want more “oomph” to their pozole.

Rinse hominy well and add to the pot. Add pulled pork, broken down into chunks. Bring to a boil, turn down and simmer, very gently, for thirty minutes. Taste for seasoning and add salt if desired.

Pozole will generally keep four to five days in the refrigerator and freezes very well.

Garnish with thinly sliced radishes, thinly sliced onion that has been soaked in water for 30 minutes and thinly sliced cabbage. Add avocado, lime, and cilantro to the garnishes, if desired.

If you like Pozole Pork Hominy Stew, you might also like:

Pozole Pork Hominy Stew (Posole) Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales. Traditional or Shortcut Methods. #Pozole #PozoleRojo #TraditionalPozoleRojo #Posole

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14 Comments on “Posole or Pozole Pork Hominy Stew

  1. Pingback: Filling and full of flavor, this Mexican Pork Soup isn’t something you will want to pass up. – Cool Home Recipes

  2. Pingback: How to Create Great Images for your Blog | My Favorite Recipes

  3. Love pozole! just made a big pot of green veggie pozole when the family was here after Christmas last week. Your version look so flavorful and bright!! Fun to find your blog!

    • Hi Rhonda – my apologies for the late reply! I have always meant to make a green pozole, but have never gotten around to it. The idea sounds wonderful, and thanks for stopping by!

      • Just made a pot of pozole a couple days ago for my neighbor next door (down with the flu). It’s my favorite. –Happy weekend ahead!! xo

      • Many New Mexicans make it without the chili sauce, and serve red or green on the side — so guests can mix in which and how much they want. So the first time I had it, I didn’t see the sauces or know their purpose, and I had it without (just the amount of green chili that was already in the stew)… and that’s the way I still like it best. It was so good, how could I want to tamper with it? LOL, they thought I was nuts for not knowing I was supposed to add sauce. But my ulcers can’t handle much chili anyway. Hugs.

        • See, i didn’t know this, but have traveled to NM many times when I lived in Colorado, so I know that they ask red or green (or Christmas) when you order many dishes in restaurants. I always say Green, though! 🙂

  4. Fantastic recipe, I have never had Pozole, have seen recipes and really want to try it. I have also never had hominy, Hmmmm… I feel deprived this bowl of soup sounds amazing.

    • Suzanne, it is delicious! I wish I could have gotten a shot with all the garnishes.

      It’s easy to make and freezes well! Just follow the advice to rinse the hominy and add the pureed chile mixture to taste and you can’t go wrong!

      Now, if only I had a blondie for dessert….:)

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