How to Make Authentic Mexican Pozole: Traditional Pork and Hominy Stew

8 servings
4 hr

Learn how to make this recipe for pozole for a delicious, healthy meal for your family. This traditional pork and hominy Mexican stew is a wonderful dish to add to your menu for the holidays or other special occasions.

A traditional Mexican recipe, pozole is a brothy stew made with pork loin, neck bones or ribs, hominy and rich blend of vegetables, chiles and spices. While customarily served as a celebratory dish for New Year’s Eve, Mexican Independence Day, birthdays, quinceañeras, weddings, holidays and Christmas, it also makes a wonderful, cozy dish for everyday dinners.

This dish is sometimes referred to as a posole recipe with pork, depending on where you are in the world. However, a recipe for pork pozole is the correct spelling for the traditional dish that’s served in Mexico.

This pozole recipe with pork loin does take about four and half hours to make. Which is one of the reasons why it’s most commonly prepared for celebrations. While not a quick and easy weekday recipe, it is perfect to make over the weekend. You can enjoy this authentic dish the day it’s made as well as throughout the week as leftovers. (Trust me, this dish tastes even better the next day!)

I like to make a batch on the weekends, then freeze it. Then I can enjoy this authentic Mexican pozole rojo during the week with minimal prep work.

My red pozole with pork loin is a healthy dinner idea. It’s full of vegetables for vitamins and minerals and has a wide range of macronutrients, micronutrients and fiber. In addition, it’s also considered a low calorie food. One cup of this hearth soup contains about 228 calories.

It’s also considered a great recipe if your sick with a cold or just hungover. As it’s believed the heat from this hearty dish helps to sweat out impurities. Not to mention, it can help clear out those nasal passages much in the same way fire cider vinegar does due to the spicy heat from the chilies.

NOTE: As this is an in-depth recipe, I highly recommend that you visit the original post for this recipe on how to make authentic Mexican pozole rojo here. There you'll find step-by-step photos as well as more detailed instructions.

I also share how to store or freeze leftovers, directions for reheating, an explanation of the ingredients used, and answers to other common questions about making pozole.

How to Make Authentic Mexican Pozole: Traditional Pork and Hominy Stew
Recipe details
  • 8  servings
  • Prep time: 1 Hours Cook time: 3 Hours Total time: 4 hr
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Soup Base
  • 1 gallon water
  • 1.5 lb. hominy (precooked)
  • 1 lb. neck bones (or pork ribs)
  • 2 lbs. pork loin
  • 1 onion, peeled
  • 2 small garlic heads
  • 2 big bay leaves
  • 3 Tablespoons sea salt
Chili Sauce
  • 4 cups water
  • 1 tomato
  • 2 guajillo chilies
  • 2 ancho chilies
  • 3 garlic cloves
  • 1/2 onion
  • 5 black peppers
  • 2 cloves
  • 1 Tablespoon chicken bouillon
  • 1 Tablespoon oregano
  • 1 teaspoon cumin
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 1 lettuce, sliced
  • 5 radishes, chopped or sliced
  • Limes, quartered
  • Tostada Shells
Cook the Soup Base
Wash the hominy with running water and make sure to remove the remaining black spots that are still attached to the grains.
Remove the first layer of one onion and, using a knife, make one cut in the middle of the onion until you reach the center and then make a cross-section (avoid cutting the entire onion). Cut the top of the garlic heads, but make sure not to peel them.
In a big pot, add water, hominy, bay leaves, onion and garlic heads and bring it to a boil. Don’t add salt yet.
While the water heats to a boil, take out the bones and meat from the fridge and let it sit until it gets room temperature. This step is important when adding them to the pot, the main goal is to keep the temperature of the water while adding the meat to the pot.
Reduce the heat to maintain a low boil. Leave the water boiling and, after one hour, add the bones and entire pieces of meat to the pot. Keep it simmering for 2 hours. Make sure to add the pot lid during this process. Add 2 tablespoons of salt 30 minutes after the meat and bones were added to the pot.
Make the Chili Sauce
Using gloves and a knife, cut the heads of the chilies and make a lateral cut on one side. Open each chili and devein it. Make sure to remove all the veins and seeds. Then, wash them in running water.
In a medium size pot, add 4 cups of water, tomato, chilies and bring it to a boil for 15 minutes. Then, turn the heat off and let it sit for another 15 minutes.
In a blender, add the tomato and chilies and the rest of the sauce ingredients: onion, garlic cloves black pepper, cloves, chicken bouillon, oregano and cumin. Then, add 2 cups of the remaining water of the tomato and chilies pot.
Blend all the ingredients together until you get a smooth consistency.
Add olive oil in a medium-size pot over medium heat.
After 2-3 minutes, add the sauce using a strainer. Use a spatula to press the sauce over the strainer and discard the scraps.
Add one cup of the remaining water of the tomato and chilies pot and bring it to a boil. Stir the sauce with a spatula and turn the heat off. Let it sit.
Finish Off the Stew
The big pot of pozole has been simmering for two hours, now it is time to remove the onion, garlic heads, and bay leaves.
Add the sauce to the big pot and stir until well combined.
Add 1 tbsp of salt and bring it to a simmer at a low boil for at least 30 minutes more to allow all the ingredients to combine.
Garnish and Serve
To serve, add chopped radish and onion on top, along with sliced lettuce, a dash of oregano and lime juice. Don't forget to add tostada shells on the side. Enjoy!
Rebecca D. Dillon
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