FREE 5-Ingredient Recipe EBook

• I’m So Glad I Took A Chance On This Pozole Recipe
• What Is Pozole?
• Pozole Ingredients & Substitutions
• How To Make Pozole
• My Tips To Make This Recipe Easier
• Pozole Recipe Recipe card
• How To Serve It
• Recipe Reviews

I’m So Glad I Took A Chance On This Pozole Recipe

Pork is not usually my number 1 meat choice, but if you haven’t noticed, I love Mexican food — and when I tried pozole a couple years ago in Mexico, I was hooked. I studied the ingredients in it, asked some questions to the chef who made it, and made my own pozole recipe inspired by theirs. Here’s why I’m so glad I did:

• Bold, vibrant flavors and textures – The slow cooked, tender pork practically falls apart. The spices and chilies bring a mix of heat and flavor. The mildly sweet, creamy hominy makes the whole thing hearty, which I love for fall and winter. This pozole soup feels like a fiesta in every bite. Especially when you add toppings!
• Easier than you might think – My pozole rojo takes longer than most of my other healthy recipes , but it’s actually pretty simple. And so worth it. Besides, the longest parts (soaking and simmering) are hands-off.
• Based on a recipe from Mexico – I’ll be honest, the main reason I tried Mexican pozole was because the menu at that restaurant was a bit eclectic and I didn’t see my usual Mexican favorites (besides guac … of course there’s always guac!). I feel lucky that I got the chance to try it and learn how it’s made!
• Great meal prep recipe – This soup reheats well, so it’s great to make ahead. This picture is me with it after reheating, and it did get thicker, so I just added more broth.

If you need a hearty, comforting stew for a chilly day, this pork pozole is perfect. And while I had it as a starter in Mexico, I decided it would be my entire dinner all by itself when I created it at home. It’s certainly filling enough. Make it with me!

What Is Pozole?

Pozole, pronounced poh-soh-leh in Spanish, is a hearty Mexican soup or stew, made with hominy, meat (usually pork or chicken), chilies, and spices. You can find pozole rojo (a.k.a. red pozole), verde (green), and blanco (white) varieties. Mine is the red version, as you can see from my pictures. I highly recommend fresh toppings for serving!

“Wow, what a great recipe. I grew up in southern Arizona and have eaten a lot of pozole. Living in the northwest now results in not having many sources available for pozole so I decided to make it myself. I used your recipe and created a really excellent pozole. Thank you for posting your recipe, I think it will become a staple especially during the cold winters. Excellent flavors and very filling!” –Clayton

⭐⭐⭐⭐⭐

Pozole Ingredients & Substitutions

Here I explain the best ingredients for my pozole rojo recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Meat – I used pork shoulder to make pork pozole, but you can also use other cuts of meat, such as pork loin, pork butt, or even chicken if you’re not a fan of pork. Cut the meat into 1-inch chunks.
• Canned Hominy – This is a type of canned corn that is soaked using an ancient method, leaving it tasting soft, starchy, and a little chewy. To me, it tastes like a cross between chickpeas and potatoes. I usually find it in the canned vegetables section at the grocery store, but sometimes see it in the ethnic area. It comes in white or yellow, and I recommend white here. It’s a key ingredient in this dish, so don’t skip it!
• Dried Ancho Chilies – Another key ingredient, which adds heat and flavor. You can also use dried guajillo chilies, which are more spicy, or an equal mix of both. Either of these dried chili peppers makes pozole rojo (red pozole). You can also use fresh green chilies for pozole verde (green pozole), or omit the chilies altogether if you want to make pozole blanco (white pozole).
• Aromatics – Onions and garlic! You can use any color onion you’ve got, but otherwise I don’t recommend substituting these.
• Chicken Broth – I used store-bought and prefer reduced-sodium like this , so I can control the salt better myself. If you have time, feel free to use homemade broth or even bone broth for a richer flavor.
• Olive Oil – For sauteing. Avocado oil also works.
• Seasonings – I tried to keep the list short to keep it simple, yet still capture the essence of the dish. My pozole recipe uses dried oregano (although Mexican oregano is more traditional if you can find it), cumin for a warm flavor, bay leaves , sea salt , and black pepper . Since it’s not very many spices, I wouldn’t recommend omitting any of them.
• Optional Garnishes – I topped my soup with shredded cabbage, sliced radishes, avocado, Cotija cheese, fresh cilantro, and lime wedges. Use any combination of these that you want!

How To Make Pozole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Hydrate the ancho chilies. Boil a saucepan of water, then remove from heat and soak the dried chiles until soft. Drain the water, cut off the chile stems and veins, and scoop out seeds. In my opinion, the scraping is probably the most annoying part of this pozole recipe, but it’s not hard!
2. Blend and strain. In a small blender or food processor , combine the seeded and deveined chiles, whole garlic cloves, a pinch of salt, and water from the saucepan you used to hydrate the chiles. Blend until smooth, then strain through a fine mesh sieve , pressing with a spoon to extract the liquid.

1. Sear the pork. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and sear on each side. Remove and set aside for later.
2. Saute the aromatics. Cook the onions over medium heat, until soft. Add the minced garlic and saute until fragrant. They should start looking a little browned at this point.

1. Combine the pork, homini, chile paste, and spices. Return the pork to the pot with the onion and garlic. Add the ancho chile paste from the blender, ground cumin, dried oregano, and hominy. Stir everything together to coat the pork and hominy with the spices.
2. Simmer the pozole soup. Add the chicken broth, salt, pepper, and bay leaves. Bring to a boil, then reduce the heat to low, cover and simmer for a couple hours. The pork should get very tender. This is the part where my family asks what smells so amazing!
3. Load it up with toppings. Don’t forget to remove the bay leaves, as these aren’t meant to be eaten. While you can serve this pozole recipe all by itself, I highly recommend fresh garnishes. I love shredded cabbage, sliced radishes, avocado, Cotija cheese, and fresh cilantro. A fresh squeeze of lime juice also works well.

My Tips To Make This Recipe Easier

• Turn the peppers occasionally to hydrate them more quickly. I find this easiest to do with tongs. Pushing them into the water helps, too.
• Don’t crowd the pan when browning the pork. If the pieces don’t all fit, cook them in batches. The flavor is a lot better if the pork is gets golden brown.
• It’s not necessary for the pork to cook through while searing. This step is just to brown the outside. There will be plenty of time for the pork to fully cook while simmering, so I don’t even check the inside at this step – just watch for that golden brown sear!
• When blending the chiles, add more liquid from the pot as needed. The texture should be like a paste or very thick smoothie consistency. See my pictures above for a visual!
• If you’re like me and don’t time the parallel steps perfectly, don’t worry. If your onions and garlic are done but your strained pepper paste is not, just turn off the heat until ready.
• Tongs are helpful after adding the hominy, too. The pot may seem very full at this step, so in my experience this is the easiest way to coat the pork and hominy in spices.
• While the pork is simmering, skim off any foam that accumulates. The foam comes from the pork proteins and the hominy as the pozole cooks. It’s fine to just leave it too, but I recommend skimming it off for a better, smoother texture in your soup. I mostly need to skim just in the first hour, after that there isn’t much.
• Yes, you really need 6 cups of broth. It seems like a lot at first compared to the other ingredients, but it cooks down.
• If your pozole soup cooks down too much, just add more broth and simmer a little. While not ideal, I’ve totally been there and it still turns out delicious.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Ingredients:

• 3 medium Dried ancho chiles (or guajillo chiles, or equal parts both: stems, seeds and large veins removed) ▢
• 8 cloves Garlic (2 peeled and whole, 6 minced) ▢
• 2 tbsp Olive oil ▢
• 1 1/2 lb Pork shoulder (cut into 1-inch cubes) ▢
• 1 large Yellow onion (diced; ~1 1/2 cups) ▢
• 2 15-oz cans Hominy (drained and rinsed; I used white hominy) ▢
• 1/2 tbsp Dried oregano (or Mexican oregano if you can find it) ▢
• 1 tsp Cumin ▢
• 6 cups Chicken broth (reduced sodium) ▢
• 1/2 tsp Sea salt (or more to taste) ▢
• 1/2 tsp Black pepper (or more to taste) ▢
• 2 medium Bay leaves ▢

Optional Garnishes:

• Shredded cabbage ▢
• Radishes (sliced thinly) ▢
• Avocado (sliced thinly) ▢
• Cotija cheese (crumbled) ▢
• Fresh cilantro ▢
• Lime wedges ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium saucepan, bring 3-4 cups of water to a boil. Remove from heat and add the dried ancho chilies. They will float. Allow them to soak for 15-20 minutes , until soft and rehydrated. Remove the ancho chiles from the pot using tongs (save the water in the pot) and place them on a cutting board. Use a knife to remove the stems and any large veins. Use the back of the knife or a spoon to scoop out the seeds.
2. Add the chiles to a blender or small food processor with 2 whole garlic cloves, a pinch of salt, and 1/2 to 2/3 cup of water from the pot. Blend until smooth. The mixture should be fairly thick, but should be fluid enough that you can strain it.
3. Strain the mixture through a small fine mesh sieve over a bowl, using the back of a spoon to press as much liquid through as possible.
4. While the chilies soak, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork shoulder and sear for 2-3 minutes per side, until golden brown on the outside. Remove the pork from the pot and set aside.
5. Reduce heat to medium. Add the onions to the pot and sauté for 5-6 minutes .
6. Add the remaining 6 cloves of minced garlic and saute for an additional 2-3 minutes .
7. Return the pork to the pot. Add the ancho chili paste (that you strained in step 3), ground cumin, dried oregano, and hominy. Stir everything together to coat the pork and hominy with the spices.
8. Add the chicken broth, salt, pepper, and bay leaves. Increase heat to bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours , until the pork is tender. While the pork is simmering, you may find it necessary to skim off any foam that accumulates while cooking.
9. Remove the bay leaves before serving. Serve as is or add garnishes of your choice.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 cups

• Tips: Check out my recipe tips above to help make this pozole recipe easier and get maximum flavor.
• Storage: Allow the pozole to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days.
• Meal prep: You can make the ancho chile paste ahead of time and store it in the fridge. You can also chop the onions, dice the pork, and rinse the white hominy. Alternatively, make the entire soup ahead, since it reheats well.
• Reheat: You can use medium-low heat on the stovetop, or just microwave it. Like I mentioned above, I usually add some extra broth when reheating.
• Freeze: This soup keeps well in the freezer for up to 3 months. I like to freeze it in these freezer cubes , so I can thaw individual portions.
• Note on nutrition info: The serving size I have here is for a meal. You can cut it in half to serve as a starter. Nutrition info does not include optional garnishes.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pozole Recipe

How To Serve It

This pozole recipe already has a good balance of macros, it’s filling all by itself, and honestly, it’s as much work as I’m willing to do for dinner most nights. 😉 So, I usually serve it all by itself, and just add toppings: cabbage , radishes , avocado , Cotija cheese , cilantro , and lime wedges … and maybe a skinny margarita if it’s the weekend.

But if you want to add something, I would start the meal with baked tortilla chips served with my easy guacamole , fresh tomato salsa , and/or queso . Or maybe a batch of Mexican shrimp cocktail or taco slaw .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pozole Recipe

My Mexican pozole recipe (pozole rojo) is a flavorful soup with tender pork, hearty hominy, and blended chiles in a rich, seasoned broth.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pozole-recipe/

Ingredients

Ingredients:

• 3 medium Dried ancho chiles (or guajillo chiles, or equal parts both: stems, seeds and large veins removed)
• 8 cloves Garlic (2 peeled and whole, 6 minced)
• 2 tbsp Olive oil
• 1 1/2 lb Pork shoulder (cut into 1-inch cubes)
• 1 large Yellow onion (diced; ~1 1/2 cups)
• 2 15-oz cans Hominy (drained and rinsed; I used white hominy)
• 1/2 tbsp Dried oregano (or Mexican oregano if you can find it)
• 1 tsp Cumin
• 6 cups Chicken broth (reduced sodium)
• 1/2 tsp Sea salt (or more to taste)
• 1/2 tsp Black pepper (or more to taste)
• 2 medium Bay leaves

Optional Garnishes:

• Shredded cabbage
• Radishes (sliced thinly)
• Avocado (sliced thinly)
• Cotija cheese (crumbled)
• Fresh cilantro
• Lime wedges

Instructions

1. In a medium saucepan, bring 3-4 cups of water to a boil. Remove from heat and add the dried ancho chilies. They will float. Allow them to soak for 15-20 minutes , until soft and rehydrated. Remove the ancho chiles from the pot using tongs (save the water in the pot) and place them on a cutting board. Use a knife to remove the stems and any large veins. Use the back of the knife or a spoon to scoop out the seeds.
2. Add the chiles to a blender or small food processor with 2 whole garlic cloves, a pinch of salt, and 1/2 to 2/3 cup of water from the pot. Blend until smooth. The mixture should be fairly thick, but should be fluid enough that you can strain it.
3. Strain the mixture through a small fine mesh sieve over a bowl, using the back of a spoon to press as much liquid through as possible.
4. While the chilies soak, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork shoulder and sear for 2-3 minutes per side, until golden brown on the outside. Remove the pork from the pot and set aside.
5. Reduce heat to medium. Add the onions to the pot and sauté for 5-6 minutes .
6. Add the remaining 6 cloves of minced garlic and saute for an additional 2-3 minutes .
7. Return the pork to the pot. Add the ancho chili paste (that you strained in step 3), ground cumin, dried oregano, and hominy. Stir everything together to coat the pork and hominy with the spices.
8. Add the chicken broth, salt, pepper, and bay leaves. Increase heat to bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours , until the pork is tender. While the pork is simmering, you may find it necessary to skim off any foam that accumulates while cooking.
9. Remove the bay leaves before serving. Serve as is or add garnishes of your choice.

Maya’s Recipe Notes

Serving size: 2 cups

• Tips: Check out my recipe tips above to help make this pozole recipe easier and get maximum flavor.
• Storage: Allow the pozole to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days.
• Meal prep: You can make the ancho chile paste ahead of time and store it in the fridge. You can also chop the onions, dice the pork, and rinse the white hominy. Alternatively, make the entire soup ahead, since it reheats well.
• Reheat: You can use medium-low heat on the stovetop, or just microwave it. Like I mentioned above, I usually add some extra broth when reheating.
• Freeze: This soup keeps well in the freezer for up to 3 months. I like to freeze it in these freezer cubes , so I can thaw individual portions.
• Note on nutrition info: The serving size I have here is for a meal. You can cut it in half to serve as a starter. Nutrition info does not include optional garnishes.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)