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Loading...A traditional Mexican soup from Jalisco, this pale and savory pork and hominy stew is gently simmered until the broth turns milky-white and the meat is fall-apart tender. Each bowl is finished tableside with crisp cabbage, radishes, oregano, and a generous squeeze of lime for a refreshing contrast to the rich broth.
Prep Time20 mins
Cook Time100 mins
Total Time120 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 30 gCarbs
- 6 gFiber
- 4 gSugar
- 38 gProtein
- 780 mgSodium
- 720 mgPotassium
- 80 mgCalcium
- 4 mgIron
- 25 mgVitamin C
- 50 mcgVitamin A
Ingredients
For the stew
- 2 lb pork shoulder, cut into 1-inch chunks
- 2 (29 oz) cans white hominy, drained and rinsed
- 1 large white onion, quartered
- 6 cloves garlic, smashed
- 3 bay leaves
- 2 tsp dried Mexican oregano
- 8 cups water or low-sodium chicken broth
- 1 tbsp kosher salt, plus more to taste
For serving
- 2 cups finely shredded green cabbage
- 6 radishes, thinly sliced
- 1 white onion, finely chopped
- 2 limes, cut into wedges
- 1 tsp dried Mexican oregano
- 1 ripe avocado, sliced (optional)
Directions
- Place the pork chunks in a large stockpot, cover with cold water, and bring to a boil over high heat. Simmer for 10 minutes, skimming any foam, then drain and rinse the pork.
- Return the pork to the pot with 8 cups of fresh water or broth. Add the quartered onion, smashed garlic, bay leaves, and 2 teaspoons of Mexican oregano. Bring to a boil, then reduce to a gentle simmer.
- Skim the surface occasionally and simmer uncovered for 60 to 75 minutes, until the pork is tender when pierced with a fork but still holds its shape.
- Add the drained hominy and 1 tablespoon of salt. Continue to simmer for another 20 to 25 minutes so the hominy absorbs the broth flavors.
- Taste and adjust the salt. Remove the bay leaves and large pieces of onion if desired; the broth should look pale, milky, and slightly cloudy from the hominy.
- While the pozole simmers, prepare the garnishes: finely shred the cabbage, thinly slice the radishes, chop the onion, and cut the limes into wedges.
- Ladle the pozole into deep bowls, making sure each portion has plenty of pork and hominy.
- Serve hot with the garnishes passed separately so each diner can customize their bowl with cabbage, radishes, onion, oregano, avocado, and a generous squeeze of lime.
Cook’s Notes
- Use canned nixtamalized hominy for the most authentic flavor and creamy texture; rinse it well before adding.
- Skim the broth regularly during the long simmer to keep the liquid clear and the flavor clean.
- For deeper flavor without losing the white color, add a small piece of pork trotters or a pork bone while simmering.
- This stew tastes even better the next day, so consider making it a day ahead and reheating gently.
- Always serve the garnishes on the side so each person can adjust the freshness, crunch, and acidity to taste.
