Total Time
Prep 10 mins
Cook 25 mins

This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store. NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.

Ingredients Nutrition


  1. Combine all ingredients in a large pan.
  2. Bring to a boil over medium heat.
  3. Reduce heat and simmer on low, covered, for 20-25 minutes. (Add water or chicken stock, if necessary).
  4. May garnish with cilantro, if desired.
  5. For Vegetarian omit the Chicken and the Pork.
Most Helpful

I must respectfully disagree with KyJo's post; I thought this was wonderful, and so did my family. I just loaded up on hominy again, so I can make more of it. Thanks Miss Annie, for a winner!

Sudie October 08, 2003

Fabulous Pozole! Mine turned out perfect, however I added quite a bit of extra liquid (just over three cups of chicken broth). I lived in Mexico for a summer and all the pozole I have eaten has been very soupy...anyways I sliced up serrano peppers and added chopped cilantro. Que rico!

AmbyDawn November 29, 2003

This is a quick easy recipe. I chopped 2 tbsp of cilantro and sprinkled it on top of the bowls just before serving. I found that there was not enough moisture and added 2 cups of chicken stock - I know that Pozole should be thick but this was just too thick. Still a very good recipe and I thank you for it Miss Annie

Bergy October 13, 2003