"Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast."
photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:


  • 4 lbs pork shoulder, trimmed of excess fat
  • 1 white onion, cut in large chunks
  • 3 garlic cloves, peeled
  • 1 teaspoon salt
  • 2 (1 lb) cans hominy
  • 4 pasilla chiles
  • 3 dried New Mexico chiles
  • 12 head cabbage, shredded
  • 1 bunch radish, sliced very thin
  • oregano
  • hot sauce (optional)


  • Put the pork in a large pot over high heat and cover with water.
  • Add the onion, garlic and salt, and boil until tender, about an hour.
  • While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
  • Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
  • Let sit for about 20 minutes.
  • When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
  • Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
  • When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
  • Cut or shred into bite sized pieces.
  • Strain the cooking water, and return the pork to the pot.
  • Add the hominy and processed chiles, bring to a boil.
  • Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
  • Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.

Questions & Replies

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  1. Love it! This recipe is a keeper!
  2. My DBF went to pick some pozole up for dinner last night and the restraunt was all out. I surpised him with this for dinner tonight. It satisfied both of our cravings and I put some in the freezer to bring to my dad this weekend. I used 4 California chiles in place of the 3 New Mexico chiles because it is what I had on hand. A very easy recipe that is sure to satisfy! Made for PAC 08.
  3. Absolutely delicious! I did not change a thing in this recipe perfect just as it is. Wonderful flavors with authentic taste. This is the only Pozole recipe for me. I will make again. I did change up the toppings however. I squeezed in a half of a lime, added Cholula hot sauce, a blend of jack and cheddar cheese and crushed up some tortilla chips. Yum so good and a hearty meal. Thank you for a great recipe.


I'm a lifetime Californian. Recently remarried to the most wonderful man! I have three teenagers from my first marriage and a teenage stepdaughter. I love gardening but have a knack for killing houseplants. We have a playful Scottie and a bipolar (!) Jack Russell; we recently said goodbye to our very old and very loved kitty.</p>
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