Mexican Pozole

Total Time: 2 hours
Cuisine: Mexican
Cut: Shoulder
Meal Type: Passport to Pork
Servings: 8


  • 2 pounds pork shoulder cut into 1” pieces
  • 1 tablespoon vegetable oil
  • 7 cups chicken broth
  • 3 cloves garlic
  • 3 chipotle peppers in adobo sauce plus 1 tablespoon of adobo sauce
  • 25 ounces hominy canned, drained
  • 1 teaspoon dried Mexican oregano
  • 1 large onion diced
  • cilantro chopped, for garnish, optional
  • sliced radish for garnish, optional
  • avocado for garnish, optional
  • corn tortillas for garnish, optional
  • scallion chopped, for garnish, optional
  • lime wedges to squeeze, for garnish, optional


  • Cut the pork into chunks while pre-heating a dutch oven or heavy stockpot.
  • Add oil to the pot and sear the meat in batches as to not overcrowd the pan.
  • Removed browned pork, reduce heat to medium, and sweat onions for 10 minutes. Add garlic and oregano and cook an additional 5 minutes.
  • In a food processor put chipotle peppers, adobo sauce, and ½ cup of broth and puree until smooth.
  • Add meat, chipotle puree, and broth to the pot and bring to simmer. Cover and let cook for 90 minutes, stirring occasionally.
  • Add hominy and simmer an additional 30 minutes.
  • Check for seasoning and ladle into bowls with garnish.


Recipe courtesy of
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