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Easy Mexican Pork Pozole Recipe

Easy Mexican Pork Pozole Recipe

A delicious combination of pork and hominy along with Mexican spices and flavorings. The soup is simmered in chicken stock with a strong hint of ancho chile powder. 
Course Soup
Cuisine Mexican
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 248 kcal


  • 2 tablespoons vegetable oil
  • 1 garlic clove minced
  • 1 ⁄2onion chopped
  • 1 1/2 pounds pork cubed
  • 1 teaspoon oregano Mexican if possible
  • 2 tablespoons chile powder ancho powder
  • 3 -4 cups chicken broth
  • 1 30 ounce can white hominy, drained
  • salt and black pepper


  1. Saute the onion and garlic in the oil until clear and soft. Add the pork and sear. Add broth. Simmer until tender. (Depends on cut.).
  2. Add the remaining ingredients and cook for 30 more minutes.
  3. Add the broth or water for the consistency desired. Traditionally, it's soup, but I like it thicker – stew-like.
  4. Salt and pepper at the end to taste.
  5. Serve with cornbread or tortillas.

Recipe Notes

Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.