Try this quick 30-minute Mexican-inspired recipe, Pozole, complete with hominy, pulled pork, and loads of delicious toppings! While an authentic pozole can take several hours to make, this recipe can be on the table in 30 minutes or less!
Pozole
If you aren’t familiar, pozole (or posole) is a traditional Mexican soup. It’s rich and brothy, made with hominy, pork, red chiles and garnished with loads of toppings like shredded cabbage or lettuce, tostada shells, onion, radishes, avocado, limes, salsa, etc. — the sky is the limit!
While this is particular recipe is not an authentic pozole (try this one from my friend Elise at Simply Recipes if you’re looking for something more authentic!), it’s one that can be on your table in 30 minutes or less. Which is a must-have for busy and chaotic weeknights. This pozole is loaded with flavor and one of my kids’ favorites — they love piling their bowls high with toppings (especially tostada shells).
What Is Hominy?
Hominy is one of the main ingredients in this recipe and can be purchased at the grocery store, near other canned vegetables.
Hominy is corn, just not straight off the cob. It is whole kernels of dried field corn (maize) that have been through a process where the kernels are soaked in lye or lime solutions and then rinsed several times. This process removes the hulls and turns the inner kernels tender and plump. This not only improves the corn’s nutritional content, but also keeps the corn from sprouting during long storage (which was a big deal when corn harvests needed to last through winter).
The texture, smell, and flavor are different from corn — hominy kernels are chewy and puffy, with a flavor similar to what you get when eating grits.
Pozole Toppings
The soup itself is intended to be fairly brothy since it gets loaded up with toppings. Pozole is all about the toppings — add your favorites and don’t skimp here!
Below is a list of common Pozole toppings. Our “must-haves”: tostada shells, lime, cilantro, pickled red onions, cotija, and lots of ripe avocados!
- Tostada shells: grab some at the store or make your own! (This bean tostadas recipe shares how to quickly make tostada shells). If you don’t have tostada shells, tortilla chips or tortilla strips work well too.
- Fresh lime: This adds brightness and helps cut through the richness of the broth.
- Avocado: This adds a nice creaminess.
- Cilantro: Cilantro adds a bright and fresh citrusy flavor that again helps to cut through the richness.
- Shredded green cabbage or shredded romaine lettuce
- Thinly sliced radishes: These add a nice crunch!
- Salsa
- Diced white onions
- Sour cream: Lite or fat-free work fine here too!
- Pickled red onions: See the “quick tip” below for how to make your own “cheater” pickled red onions (they’re ready super fast)!
- Cheese: crumbled Cotija cheese or Queso Fresco are two of our favorites
Quick Tip
How to make quick pickled red onions to add to Pozole: In a medium-sized bowl, combine 1 cup (75g) thinly sliced red onion, 2 tablespoons (28g) red wine vinegar, 1/2 teaspoon fine salt and 1-1/2 teaspoons white sugar. Toss to coat; leave at room temperature and toss every 5 minutes or so while preparing the rest of the meal.
Shortcuts
Pozole Short-cuts
In order for this recipe to be ready in about 30 minutes, we rely on a big shortcut: already cooked and seasoned pork.
Our favorite in Pozole is Del Real Foods Carnitas — it is great in this soup and makes overall prep time a cinch!
Pozole tips
- Use fire-roasted diced green chiles — They add layers of flavor without any additional work on your end!
- Be sure to use chili powder — not to be confused with chilli powder which is very hot. We’re using American chili powder (I use McCormick which is very mild).
- Take your time sautéing the tomato paste and seasoning — this adds complexity to the flavor of the soup.
- Use high-quality chicken stock for the best flavor and richness — Swanson® is our favorite (not sponsored).
- As written, this Pozole is fairly mild (my kids ate and loved it). To keep it mild be sure to use McCormick® chili powder! For more heat, add in some cayenne pepper with the other spices (start with 1/4 teaspoon).
Quick Tip
Pozole (also written posole) comes from Nahuatl, the Uto-Aztecan language. Nahuatl is one of 68 indigenous languages recognized by the Mexican government; with around 2 million speakers, it is the second most commonly spoken language in Mexico after Spanish. (source: Wikipedia)
Storage
Pozole Storage
- How to reheat: This soup (without any toppings) stores nicely in an airtight container in the fridge for 3-4 days. To reheat, add the soup to a small pot and heat over low heat until warmed to desired preference. Or reheat in the microwave (make sure to cover it so it doesn’t splatter!)
- Freezing: Pozole (without any toppings) will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
More soup recipes to love:
- Chicken Corn Chowder made in the slow cooker
- Green Chile Chicken Enchilada Soup with green enchilada sauce
- Chicken Gnocchi Soup Olive Garden copycat recipe
- Crockpot White Chicken Chili with fire-roasted diced green chiles
- Healthy Chicken Tortilla Soup with quinoa
Pozole
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil divided
- 1-1/2 cups finely diced red onion 1 large onion
- 1 tablespoon minced garlic 4 cloves
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder see note 1
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 5 tablespoons tomato paste
- Salt and pepper
- 5 cups chicken stock like Swanson’s, divided
- 1 (4-ounce) can fire-roasted mild diced green chiles
- 1 (15.5-ounce) can golden hominy drained and rinsed
- 1 (15.5-ounce) can pinto beans drained and rinsed
- 1-1/2 cups precooked shredded pork see note 2
- 1 bay leaf
- 1/4 cup finely diced cilantro optional finishing touch
- 1 lime optional finishing touch
- Toppings as desired see note 3
Instructions
- Finely dice onion and mince garlic. If using packaged and pre-cooked pork, remove it from packaging and microwave for 90 seconds. Remove and set aside to cool, remove fat/gristle, measure out 1-1/2 cups, and set aside.
- Add 1 tablespoon oil to a large pot over medium heat. Add onion and sauté until tender and transparent, about 5–8 minutes. Add garlic and sauté for 30 more seconds. Add remaining 1 tablespoon of oil and flour. Cook, stirring constantly, 1 minute. Add seasonings: chili powder, cumin, oregano, garlic powder, and salt/pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Add tomato paste. Continue to cook, stirring constantly, 3–4 more minutes or until deeply fragrant. (This is supposed to be dry! Keep stirring so it doesn’t burn. If anything is burning, lower heat slightly or add a small splash of water). Don’t rush this—this process adds loads of flavor!
- While stirring constantly, gradually add 2 cups of chicken stock. Whisk until mixture is smooth and thickens, about 3–4 minutes. The mixture should start to slightly bubble at the edges. Once this happens, add undrained green chiles, drained and rinsed hominy, pinto beans, and pork (briefly shredded—see note 2). Add bay leaf and remaining 3 cups chicken stock. Mix to combine, increase heat to high until soup is simmering, then reduce heat to medium low and simmer for about 10 minutes or until beans and pork are fully heated. If desired, add in cilantro and 2 tablespoons lime and mix through. Taste and adjust salt/pepper to preference—flavor should be rich!
- While the soup is simmering, prepare the toppings. My must-haves: tostada shells, lime, cilantro, pickled red onions, cotija, and lots of ripe avocados! Remove soup from heat and ladle into bowls. Add desired toppings to individual bowls and enjoy immediately.
Video
Recipe Notes
- Here is how to make quick pickled red onions: In a medium bowl, combine 1 cup (75g) thinly sliced red onion, 2 tablespoons (28g) red wine vinegar, 1/2 teaspoon fine salt, and 1-1/2 teaspoons sugar. Toss to coat; leave at room temperature and toss every 5 minutes or so while preparing the rest of the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe! So easy to make and the flavor is incredible. Perfect for a quick and delicious lunch. Definitely adding this to my rotation!
I am so thrilled to hear this! Thanks so much! 🙂
As your sister, I have to say this pozole soup is unbelievably delicious, it tastes like authentic Pozole and my whole family went crazy for it! Thanks for another great recipe chelsea!!
So happy to hear! Thanks Callie! 🙂