Homemade Pozole Recipe – Gathering Around the Table for Las Posadas

5 from 2 reviews

Stove-top pozole ready for for Las Posadas in about 3 hours.


  • 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
  • 46 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp ground pepper


  1. Soak the ancho chiles in water for 30 minutes to one hour, until softened.
  2. 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.
  3. Season the pork with garlic, salt, and pepper.
  4. Brown the pork roast pieces in olive oil.
  5. Add onions and remaining spices to the pot and cook until the onions are softened.
  6. Add remaining ingredients, except hominy. Bring to a boil. Turn down to low and simmer for 1.5 hours.
  7. Add hominy and simmer for 30 minutes.
  8. Skim off any fat or oil that rises to the top of the soup while cooking.
  9. Serve with diced onions, diced cilantro, lemon wedges, and spice mix (or menudo mix).


Keywords: posole, pozole, hominy