Homemade Pozole Recipe – Gathering Around the Table for Las Posadas
Stove-top pozole ready for for Las Posadas in about 3 hours.
- Prep Time: 10 min
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 2 lb pork roast, cubed
- 1 TBSP olive oil
- 10 oz can diced green chiles
- 29 oz can hominy, drained
- 1 large onion, diced
- 2 tsp cumin
- 10 dried ancho chiles
- 1 tsp ground dried garlic
- 1 tsp Mexican oregano
- 4–6 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Soak the ancho chiles in water for 30 minutes to one hour, until softened.
- Remove the seeds and stems from the chiles. Blend in the blender until smooth. Add water or chicken stock to the blend to make blending easier if needed.
- Season the pork with garlic, salt, and pepper.
- Brown the pork roast pieces in olive oil.
- Add onions and remaining spices to the pot and cook until the onions are softened.
- Add remaining ingredients, except hominy. Bring to a boil. Turn down to low and simmer for 1.5 hours.
- Add hominy and simmer for 30 minutes.
- Skim off any fat or oil that rises to the top of the soup while cooking.
- Serve with diced onions, diced cilantro, lemon wedges, and spice mix (or menudo mix).
Nutrition
- Serving Size: 1 cup
- Calories: 108
- Sugar: 1.1 g
- Sodium: 158.6 mg
- Fat: 2.6 g
- Carbohydrates: 2.6g
- Protein: 17.7 g
Keywords: posole, pozole, hominy